Virginia Craft Beer - June/July 2014

VIRGINIACRAFTBEER.COM

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July 15–20, 2014 Richmond, Virginia greater richmond convention center + nearby venues

nationalbeerexpo.com n o s t e tick now e l a s

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JUNE 2014

Craft Beer from the U.S. & the World For Consumers & the Trade, National Brewers Market, Grand Tastings, Seminars, Dinners, Lunches, Brunches, TACO THROWDOWN, farm country feast + More

WE’RE OPEN!

O’Connor Brewing Co.’s NEW location 211 W. 24th St. Norfolk, VA 23517 Tues-Thurs 4-8pm, Fri 4-9pm Sat 12-9pm, Sun 12-6pm (757) 623-BEER | oconnorbrewing.com VIRGINIACRAFTBEER.COM

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ingredients PUBLISHER/EDITOR Jeff Maisey ADVERTISING/MARKETING Jennifer McDonald CREATIVE DIRECTOR Brenda Mihalko brenda@clevergirldesign.com

ON THE COVER: Kevin O’Connor of O’Connor Brewing Company.

Photograph by Kathy Keeney

6: News: Virginia Craft Brewers Guild Lobbies Congress 8: A Beer for Harrisonburg 9: World Beer Cup Winners from VA 16: Hardywood Park’s Community Hops Project 18: A Hops Shortage?

20: Devils Backbone Outpost 24: Cans Go Mobile 26: Mad Fox Brewing Company 30: 757 Beer Scene 34: Jefferson Street Brewing 36: Roanoke Railhouse 37: Cider Report 38: New Tasting Rooms 40: Homebrew 42: Brew Reviews 44: Events 47: Brewery Guide Cans of Gold Leaf Lager PHOTO COURTESY DEVILS BACKBONE

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CONTRIBUTING WRITERS Diane Catanzaro Diane Flynt Jeff Evans Lee Graves Chris Jones Kim Kirk Wade Reynolds Mark Thompson Chuck Triplett Michael Wingfield Dan Yarnall CONTRIBUTING PHOTOGRAPHER Kathy Keeney Copyright 2014 Ghent Media, Inc. Virginia Craft Beer Magazine is published bi-monthly by Ghent Media, Inc. PO Box 11147 Norfolk, VA 23517 For advertising and subscription inquiries: 757.403.5852 Jennifer.mcdonald @hotmail.com For editorial inquiries: 757.237.2762 jeffmaisey@yahoo.com virginiacraftbeer.com

publisher’sNOTE

Jeff Maisey and Jennifer McDonald

The response to the debut issue of Virginia Craft Beer Magazine has been overwhelmingly positive! Thanks to all of you for sending us feedback – story ideas, new brewery openings, upcoming events, distribution spots, subscription inquiries, etc. It’s great to see so much interest in the Virginia craft beer scene! And, for beer lovers, it’s pretty cool to know that there is so much going on throughout the state. We are excited to be a part of it!

If your Spring has been as busy as ours, then you are probably looking forward to a summer-time vacation just as much as we are! Our tastes in vacation destinations are quite different. Jeff will be heading to Europe to explore the beer culture in Copenhagen, Berlin and Prague. Meanwhile, I’ll be lounging on the beach trying to decide which Virginia craft beer to drink. Maybe, Starr Hill’s new Soul Shine, a refreshing, light-bodied Belgianstyle pale ale (reviewed in this issue). Or, perhaps, Alewerks new Shorty Time IPA, very sessionable at 4.5% ABV! Brunch on the beach might be fun too and Three Brothers Brewing has just the beer for it. Their Eight Bells specialty ale (also reviewed in this issue) tastes just like blueberry French toast! Yum! The possibilities for a favorite summer beer are endless!

Incorporating a summer beer, food, and/or music festival into the travel plans is must as well. From Lakefest at Smith Mountain Lake to the Beer, Bourbon, & BBQ Festival in Richmond to the Northern Virginia Summer Brew Fest and everything in between, there’s a festival to attend almost every weekend June through July. Check out our Events Calendar for all of the details and start making those travel plans!

Also in this issue, Lee Graves, aka The Beer Guy of RVA, will spotlight Old Dominion Mobile Canning and we’ll get a history lesson from Diane Catanzaro and Chris Jones on the history of canning. The hops supply is a hot topic right now. Virginia Beach’s Dan Yarnall tackles the challenges with the hop shortage and NoVA-based writer Jeff Evans looks into Hardywood Park’s creative community hop project.

In addition, we’ll take a look at new and improved brewery tasting rooms, the beer scene of Harrisonburg, the 3-in-1 hotel/restaurant/microbrewery of Jefferson Street Brewery, and profile Roanoke Railhouse and Mad Fox Brewing Company.

Keep the suggestions coming and let us know what you are drinking this summer and what cool events you are attending! Follow us on Facebook - facebook.com/virginiacraftbeer and Instagram @ VirginiaCraftBeerMagazine Cheers!

Jennifer McDonald Jennifer.McDonald@hotmail.com Jeff Maisey JeffMaisey@yahoo.com VIRGINIACRAFTBEER.COM

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Virginia Brewers Guild Lobbies Congress

BY JEFF MAISEY

O

ver the past three years, Devils Backbone Brewing Company Chief Operating Officer Hayes Humphreys has been fostering a relationship with members of Congress in Washington, DC. His mission is to keep the issues important to Virginia’s craft breweries front and center.

Humphreys also serves as the Virginia Craft Brewers Guild’s Chairman of the Legislative Committee.

Recently, Humphreys was accompanied by Devils Backbone founder and CEO Steve Crandall, Starr Hill Brewing founder/masterbrewer Mark Thompson, Eric McKay and Patrick Murtaugh from Hardywood Park Craft Brewery, Sean-Thomas Pumphrey from Lickinghole Creek Craft Brewery, and Neil Burton of Strangeways Brewing.

The brewers visited the US Capitol to support a bill that’s in the House and Senate right now that’s called the Small Brewers Act. “It is an effort primarily to reduce our excise taxes for small brewers on a production under 60,000 barrels,” said Humphreys. “Right now we pay $7 per barrel on everything we make under 60,000 barrels and then $18 per barrel on everything we make over 60,000 barrels.

We’re trying to reduce that to $3.50 and $16.

All of us in Virginia are operating at capacity and we’re looking for dollars to invest into expansion and new hires.

That’s the case that we’ve made to our congressmen.”

Overall there are 40 Senate co-signers, including Sen. Mark Warner of Virginia. On the House of Representatives side, 130 co-signers are onboard. Robert Hurt, representing Virginia’s 5th District is among the co-signers and a big advocate of Virginia craft brewing industry. Still some uncertainty remains regarding passage of the Small Brewers Act. “It’s further along than we’ve ever been, but it’s also a tough year to get anything done,” Humphreys said. “If we don’t get it done this year, then it starts back at zero after the election. So there’s definitely some time sensitivity.”

In addition to the Small Brewers Act, members of the Virginia Brewers Guild are pushing the spent grain issue as part of the FDA’s Food Safety Modernization Act. “The FDA is looking at regulating how spent grain is used,” said Humphreys. “Spent grain is used in the brewing process. For hundreds of years, brewers have just given it to farmers to serve as animal feed. With the rise of ethanol production, there’s another stream of spent grain in the world that’s being treated as a pharmaceutical, and that’s really where their desire to regulate it comes from. So we’re looking for an exemption from those requirements since

PHOTO COURTESY OF STARR HILL

Members of the Virginia Brewers Guild at the US Capitol.

brewers don’t use pharmaceutically treated spent grain in the production of our beer.”

The lobbying efforts of the Virginia Craft Brewers Guild have been instrumental in vastly improving the business environment for craft brewers. In Richmond, the success of the Guild, which is part of the Virginia Manufactures Association, was evident with the passage of State Bill 604.

SB604 allows breweries to sample and sell beer on-site to consumers. The bill, however, can be revisited at any time.

“In a general sense, we as craft brewers have to be very responsible in the way we operate our taprooms because there are various requirements and codes that we aren’t under scrutiny for,” explained Humphreys. “If we continue to operate our taprooms in a responsible manner as intended by the bill, which is a small, on-site pub for consumers to come in and try different beers, then there is no issue. But we have to be careful to operate them in the very limited way they were meant when the bill was passed, otherwise we’re going to face more scrutiny and people are going to ask why there aren’t more regulations or why we’re allowed to do this.

We essentially operate our taproom like a winery’s tasting room. So they are a good model for how we operate in a responsible, constrained manner that is in accordance with the intensions of SB604 when it was passed.”

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Downtown Harrisonburg Crafts Beer to Support Revitalization Efforts

Shiflett, co-owner of Three Brothers Brewing. “The beer scene here has been extremely supportive of us and we are happy to be giving back in this way that we feel showcases the creativity of our town.”

Rocktown Rye, a 5% ABV, will have a crisp malt backbone with a rye spiciness flavor. The hops added create a piney/ citrus note leaving a balanced bitterness flavor. “We wanted to create a sessional beer so that consumers can focus on the enjoyment of the craft product and its flavors without it being too heavy,” says Shifflet.

Rocktown Rye will be available in downtown restaurants beginning July 4th. A portion of the proceeds from this project will support the efforts of Harrisonburg Downtown Renaissance to preserve downtown’s historic charm while making it a destination for people to live, work, shop, dine, and play.

BY JEFF MAISEY

T

here’s no question that downtown Harrisonburg is living up to its name of “Best Beer Town” (Blue Ridge Outdoors Magazine, 2013). Home to Three Brothers Brewing, the Three Notch’d Brewing Co. Taproom, the future Pale Fire Brewing Company and dozens of locally-owned restaurants with every style on tap, this town is quickly becoming a beer destination.

What beer town is complete without its own events where craft beer is a culinary product valued more for its tradition and flavors than its inebriating potential? Every year, in April, 3,000 people from all over the east coast converge on downtown Harrisonburg for the Rocktown Beer & Music Festival. More than 30 handpicked breweries bring their flagship brews along with seasonal and rare finds for a day that can only be described as amazing.

If a sellout crowd every year isn’t evidence of its popularity, perhaps adding a second edition of the festival this year will be. On September 20th, attendees can expect to do it all over again by experiencing new bands, breweries, and most importantly, more great beer.

Craft beer has also become a staple at Valley Fourth, Harrisonburg’s quintessential Fourth of July Festival. In 2012, event organizers, Harrisonburg Downtown Renaissance (HDR), expanded the festival’s

traditional beer garden to feature Virginia craft beer in celebration of the movement emerging in downtown. The event, dubbed Beers n’ Cheers in the Park, showcases local favorites such as Three Brothers Brewing and Devil’s Backbone Brewing Company.

With a new beer on tap at Beers n’ Cheers this year, there will be even more to celebrate. Harrisonburg Downtown Renaissance, a non-profit whose mission is to revitalize downtown Harrisonburg, is partnering with Three Brothers Brewing and Pale Fire Brewing to produce its own specialty branded beer for downtown.

Named Rocktown Rye as a nod to Harrisonburg’s history, the rye pale ale will be a limited release beer that will launch at Beers n’ Cheers and be distributed exclusively to downtown restaurants.

“As natives of the Shenandoah Valley, we are thrilled to be a part of the culture here in Downtown Harrisonburg,” says Adam

This partnership is a great example of how HDR works with downtown businesses and is forward thinking in the way the organization promotes them. It also emulates the collaborative spirit that exists amongst the downtown businesses and organizations.

“We’re excited to collaborate with Harrisonburg Downtown Renaissance and our friends at Three Brothers Brewing,” says Tim Brady, owner of Pale Fire. “Harrisonburg has such a great beer culture and a collaboration beer that supports a great cause is the perfect entry for Pale Fire Brewing Co.” Rocktown Rye is a not only a celebration of Harrisonburg’s craft beer scene; it’s a reflection of the strong agriculture, culinary and local foods movement that exists in the downtown community. Congrats Harrisonburg on continuing a long-standing tradition in a new and exciting way ­­— your own beer.

New Breweries Spring Open April showers brought more than May flowers as new breweries were springing up like daisies in a roadside pasture.

Adventure Brewing Company opened its Fredericksburg taproom and featured Backpack Wheat, Expedition IPA, Super Power Pale Ale and Stiletto Stout.

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In Danville, 2 Witches Winery & Brewing Company debuted its beer first with Witching Hour (60 minute IPA), Mother of All Witches (Stout), Witchback Ale (American Pale Ale), Last Capital (Kölsch), Trade Street Tripel, and Mojo Magic (Amber Ale). They are operating on a one-barrel system. It is the first winery and brewery in Virginia to operate under one roof. The wine side of the business is scheduled to open this summer.

Former Big Daddy’s Brewing Company brewmaster Sean Osbourne has given birth to Soaring Ridge Craft Brewers in downtown Roanoke in the former Flowers Baking Company building. The tasting room is open Thursday through Saturday.

Creek Bottom Brews in Galax finally got its brewery up and running.

World Class Medalists

JASON E. KAPLAN

Starr Hill wins Gold with its White Shade of Pale Ale

Apocalypse, Devils Backbone & Starr Hill bring home awards from World Beer Cup 2014

BY JEFF MAISEY

V

irginia breweries once again made a strong showing at the World Beer Cup, held April 11 in Denver. The event is a global competition where 219 judges from 31 countries evaluated beers and recognized the best. Brews from 58 nations were represented with 4,754 entries from 1,403 breweries.

Starr Hill’s Whiter Shade of Pale Ale beat out 55 other entries in the American-Belgo Style Ale category to win Gold.

“The passion to create great beers is strong at Starr Hill,” said Mark Thompson, Starr Hill’s founder and master brewer.” This is our third World Beer Cup award, and I’m very proud of our brewing team. We are honored and humbled to have won a gold medal in such a prestigious competition—the World Beer Cup is considered the ‘Olympics of Beer Competition.’”

Also taking home Gold was Devils Backbone’s entry in the American Style Dark Lager category. The recipe hatched at the brewery’s Basecamp in Roseland bested 17 other entries in the specialized category.

Devils Backbone also scored a Silver medal for its popular Vienna Lager in the namesake category. The lager hails from its Lexington facility and was one of 39 entered.

From Forest, Virginia, Apocalypse Ale Works grabbed a Silver medal in the Scottish Ale category with its Red Horseman Scottish Style Ale, defeating 46 other entries.

Major & The Monbacks performing LIVE!

Head Brewer Wanted Three Brothers Brewing, located in the beautiful Shenandoah Valley in Harrisonburg, VA, is seeking a full time Brewer. Three Brothers produced their first batch in December of 2012. In 2013, it brewed approximately 1,400 barrels with growth ranging from 150% to over 275% in various markets in VA. In its first year of operations, Three Brothers won a bronze at the GABF for its Rum Barrel Aged Belgian Dubbel, and two medals at the Virginia Craft Beer Fest. They operate on a 15 BBL system and brew into 30 and 60 BBL tanks. Packaging is on a GAI-3003A. To apply, please email resume and cover letter with subject line “Brewer Position” to: adam@threebrosbrew.com. Applications are being accepted through August.

VIRGINIACRAFTBEER.COM

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mugSHOTS

Legend Brewing Company 20th Anniversary Party (Richmond)

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APRIL2014 JUNE 2014

Join us for Norfolk’s annual love fest with New Orleans’ special spirit and unique Bayou culture. This popular festival delivers the heart and soul of Louisiana to visitors of Town Point Park in true Cajun & Creole style! $10 Admission daily, save $10 on advance purchase of weekend pass. Visit festevents.org or call 757.441.2345 for more information. produced by:

VIRGINIACRAFTBEER.COM

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CHRISTIE SOSNA

SO SN A CH RI ST IE

Gnarly Hops & Barley Festival

CHR IST IE SOS NA

(Culpeper)

Town Center Craft Beer Festival (Virginia Beach)

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APRIL2014 JUNE 2014

2014 Season of City Celebrations, Festivals, Concerts, Tall Ships & More!

June June June June

6-8 13, 27 18, 25 20-22

Norfolk Harborfest Family Fun Fridays Fountain Field Days Bayou Boogaloo & Cajun Food Festival.

July 2,9,16,23,30 July 4 July 11 July 18-20 July 25-27

August 1,8,15,22,29 August 6,13,20,27 August 16

September 6

Mad Fox Brewing Company’s Spring Bock Festival (Vienna)

September 7 September 13 September 20 October 4 October 18-19

Fountain Field Days Fourth of July Great American Picnic & Fireworks Summer Brewfest Norfolk Waterfront Jazz Festival A Mid-Summer Fantasy Fest

Fresh Catch Fridays Fountain Field Days Norfolk Latino Music Festival

Virginia Opera’s 6th Annual Opera in the Park Concert Mid-Autumn Moon Festival ETC - Indie Music & Arts RibtoberFest Virginia Children’s Festival Town Point Virginia Wine Festival

For more information or to purchase tickets call 757.441.2345 or visit

WWW.FESTEVENTS.ORG

@FESTEVENTS

@FESTEVENTS

NORFOLK FESTEVENTS

VIRGINIACRAFTBEER.COM

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Beer Holster Handmade from real leather. Perfect for parties, tailgating, and festivals. Designed to accommodate almost any beer and belt.

Artist: Joab Ryan Available at Kitsch, 807 Shirley Ave., Norfolk 757.961.9855

Painted Beer Mugs Fun, funky glassware created by using repurposed glass! High quality, non-toxic, food and dishwasher safe paint is used on each piece. Custom orders are welcome.

Funky Town Art Company Chesapeake 757-274-6478 funkytownartcompany.com Beer Tap Handle Custom beer tap handle made from scrap exotic wood with a glossy finish to protect against moisture and dings.

Ry Woodwork Leesburg etsy.com/shop/rywoodwork

Beer Cheese The ultimate party dip mix! A delicious beer/cheddar flavor that makes an excellent dip mix spread, cheese sauce, or cheese ball. It pairs well with crackers, pita bread, or wings.

The Vintage Star LLC Woodbridge etsy.com/shop/thevintagestarllc 800.779.9688

beer CRAFT These talented Virginians are getting their craft on in celebration of the beer lover in all of us!

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Beer Bottle Tiki Torches Beer bottle tiki torches are a unique lighting option for your outdoor setting.

Four copper wick holders fit most wine and beer bottles. All holders include a fiber glass wicks that are 12 inches long.

Tiki Commander Charlottesville etsy.com/shop/tikicommander Railroad Spike & Horseshoe Forged Bottle Openers Custom made bottle opener . Rugged, tough, strong, hard, industrial, ready for the ultimate toast. Beautifully preserved with a hand rubbed clear finish for a tough long lasting shine that showcases its characteristics.

Artist: Matthew D. Sieber Willway Forge, Virginia Beach etsy.com/people/WillwayForge Available at Kitsch, 807 Shirley Ave., Norfolk, 757.961.9855

Beer for the Day. Cocktails for the Evening.

For all your Craft Cocktail Needs.

915 B WEST 21ST STREET, NORFOLK, VIRGINIA • 757.651.6772 • WWW.TABLE7ANTIQUES.COM

VIRGINIACRAFTBEER.COM

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RVA Gets Its Hop On

BY JEFFERSON EVANS AND CHUCH TRIPLETT

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ardywood Park isn’t the first brewery to have local folk offer to bring in hop cones from hop plants growing in their gardens and yards. And the brewery, like most, expressed gratitude but respectfully deferred. Issues such as consistency and quality control are no small thing and any time you vary from established processes, you create extra work and chances for gremlins to muck things up. But the powers that be, co-founders Eric McKay and Patrick

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Murtaugh, along with head brewer Brian Nelson, reflected a bit on the issue and finally came to the conclusion…why not.

Why not let their enthusiastic customers, who are or would like to be hop growers, be more involved and feel even more invested in the brewery and its beers.

And thus in 2011, the Community Hop Project was born. Simply put, the brewery hands out 1,000 rhizomes a year to interested individuals who can take

one each of the three varietals available – Columbus, Cascade, and Centennial – and on the designated day the hop growers bring in their harvest of hop cones to the brewery which are then used to brew the Hardywood Reserved Series RVA IPA, a 7.0% IPA clocking in around 62 IBU’s and next scheduled to be released on Saturday, September 13 at 2pm at Hardywood Park brewery. This year, the rhizomes were handed out at the end of March and the

Facebook page for growers participating in the project includes quite a few pictures of freshly sprouting hop plants and trellis and similar structures growers have built for their new plants, along with questions and answers about how to best care for their growing hop vines. The group stands at 447 members as of 5/8/2014.

The first year, the amount of hops brought in was limited, hop plants do take a year or two to get established after all, but last year the beer was brewed on the big system and approximately 5% of the hops used for brewing the seasonal RVA IPA were hops brought in by members of the community. That number is expected to go up as more plants go into the ground and those already in continue to mature and produce greater and greater numbers of cones.

Asked about whether Hardywood Park might go into large scale growing of hops themselves, head brewer Brian indicates that “maybe 5 years down the road” they may very well be looking at doing their own hop farming. The RVA IPA also utilizes hops from larger scale local hop growers such as Piedmont Hops which grows hops in Virginia and North Carolina, with the Virginia location being at Swift Creek Berry Farm and Greenhouse in Moseley, VA. One person who has embraced the community hop project with great gusto is Jonathan Scott of Bon Air, VA. Jonathan tells me “I have been involved in the Hardwood Community Hopping Project for the past few years since the brewery began engaging the community through the project resulting in RVA/IPA. I think the Project is one of the best a brewery in Virginia has created to bring fans together and afford them the opportunity to learn more about the brewery and participate in the production of seasonal beer. The Project has grown every year and many growers like myself have expanded to grow even more hops for local breweries.

I have gone from having two dozen plants the season before Hardywood opened to now growing over three thousand plants in order to provide hops to local breweries”. He goes on to describe how great it has been to have friends and family get excited and involved, to make so many new friends through the project, and to be a tangible part of Hardywood Park’s philosophy to utilize locally sourced ingredients and support local businesses.

VIRGINIACRAFTBEER.COM

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Fresh hops go from bucket to kettle at Blue Mountain Brewery in Afton, VA

Hop Challenge for New, Small Breweries

BY DAN YARNALL

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ops, hops, who’s got the Hops? Recently, I opened a small brewery in Virginia Beach. I had been out of the manufacturing side of beer for about a year and a half and was amazed by the change in the market. With over 2,800 breweries currently in operation in the US, hops are becoming a bit scarce. Especially since IPAs are currently in huge demand. The hops that I used to purchase are now scarce. Suppliers have resorted to selling stock that is years old or promoting hops that aren’t usually associated with American craft beer.

So how does a brewery get hops in the first place? Well, there are usually three ways and two of them deal with some sort of broker.

The first is spot purchasing. Basically, it’s like calling a store and seeing what they have in stock. If they do, great but chances are slim. The second is contract purchasing. This is when the brewery has to project how much hops they are going to use in the next one to five years and they sign a contract on that amount. Most breweries go that route but if they over-project, they still have to buy

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everything that they are contracted for. The third is to grow them yourself, which isn’t a viable option for 99.9% of the breweries in existence.

I did get a chance to chat with legendary brewer and current Sales Manager for BSG, Allen Young about this issue. “There is a bonafide hop shortage if you define it as demand out-weighing supply. This shortage is different than the one that occurred back in 2009 when a fire at a processing plant burned about 1/3 of the entire stock of hops for the year.” He also added, “Last year was a great year for production. However, IPAs have finally overtaken pale ales as the number one beer in craft brewing and existing breweries are growing at an unprecedented rate.”

Although, brewers that have been around for a while like Mark Thompson of Starr Hill haven’t seen much variations. “We secure our hop contracts three years in advance. Other than minor problems getting low production aromatic hops, it doesn’t seem to be an issue.”

Some brewers have even gone the route of growing them. Blue Mountain brewery has been producing their own hops since 2006, the majority of which are cascade and centennial. The first 150 pounds of the harvest are wet-hopped into an annual celebration ale.

The remainder are utilized in one of their flagship ales Full Nelson.

Well, I guess that just really leaves the little breweries that have just started. Knowing from personal experience, I had to beg, borrow and steal to get my first allotment of hops. However, just like any other commodity there are a host of people that want to get into the business if there is money to be made.

In Virginia, hops farmers are starting to build capacity and should see a significant increase in the next four to five years. Grower Stan Driver of Nelson County-based Hoot ‘n’ Holler Hops provides hops right off the vine to be put immediately in the kettle for Blue Mountain. The “wet hops” are noticeably heavier than dry hops and provide a uniquely aromatic quality. Driver is also in an important hops advocacy group called Old Dominion Hops Cooperative, which schedules regular meetings where hops growers can share ideas.

Hops from Virginia has been harvesting for four years in the Shenandoah Valley at Andrews Garden Estate in Strasburg and on the grounds of Andrew Zirkle Mill in Forestville. In Suffolk, Virginia, Eric Freel and Vince Kidd grow 20 varieties as part of their A Ton of Hops business.

Pacific Northwest hop growers are pulling out old roots that don’t suit the American palate and replacing them with more of the aromatic

varietals such as mosaic, citra and simcoe. New farms are starting to sprout but won’t have adequate harvests for a few years. It would be an easy prediction that the US will outpace Germany in hop production in the near future. Personally, I can’t wait for that to happen.

So I guess this begs the question, what happens next? Since I’ve been in the beer business, brewers like to get together and tell a sort of ghost story together. In this story, there is a hideous creature called “bubble monster.”

Apparently, it’s about the craft beer bubble that will burst putting all but a few brewers out of work and everyone will go back to drinking fizzy, yellow beer and watching the mountains turn blue. Well, I’m not buying it. Yes, the bubble has burst in the past. However, there is something different going on now. True artisans are in the industry that put beer before everything including profit. Yes, the industry will eventually slow down but America has changed for the better. Looking into the future, I see our country evolving into how many European countries are now. Every town will have its local breweries and specialize in regional beers. The national breweries will still have their place but in a diminished capacity. In short, craft beer is here to stay.

So, our current hop shortage is nothing more than growing pains. Even though I can’t get all the hops that I want, I’m glad to see that we are moving full steam ahead. So hoist a hoppy IPA but don’t forget about lagers because I’d like to get some decent hops sometime soon. Cheers!

Dan Yarnall is COO/Head Brewer at Back Bay Brewing is Virginia Beach..

VIRGINIACRAFTBEER.COM

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PHOTOS COURTESY OF DEVILS BACKBONE

Devils Backbone staff share a morning beer at the Outpost with visitors from Stone Brewing

Bigger is Better at the Outpost Devils Backbone’s Lexington brewery continues major expansion

BY JEFF MAISEY

F

rom Lee Highway, just on the outskirts of Lexington, sits an imposing view – a giant structure on a hill gazing down at traffic zooming by. The building, of course, is Devils Back Bone Brewing Company’s major facility known as the Outpost. Currently, it is the largest brewery in Virginia – and it’s growing.

“Right now we use a state-of-the-art 30-barrel brew system, which should take us to the 60,000-barrel per year mark, which is where we are now starting to brew at,” said Josh West, Director of Operations.

“From there, we’re planning to expand and go bigger.”

Bigger, indeed. Devils Backbone is in the process of installing a 120-barrel system with the capacity of 100,000 barrels per year. An expanded projected goal of 300,000 barrels is obtainable within 5 years.

Devils Backbone Brewing Company opened in 2008 as a brewpub called The Basecamp in Nelson County. Two years later, the Basecamp Brewpub was producing

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up to 700 barrels per year, but the beers of brewmaster Jason Oliver were gaining worldwide attention for the competitions the small, craft brewery was winning. Craft beer lovers from across Virginia were clamoring for product and so an entirely separate production brewery was built, and by the end of 2011The Outpost in Lexington was fully operational. The production facility time and again has had to be expanded to where it is today.

Devils Backbone won the 2012 and 2013 national title as Small Brewing Company of the Year at the Great American Beer Festival.

Among the exceptional beers the brewery produces are the Vienna Lager, Eight Point IPA, Schwartz Bier, Dark Abby (a Belgianinspired dubbel ale) and Pear Lager.

The success of Devils Backbone is attributed to its brewing philosophy: “In a world where craft breweries try to outdo each other with extreme flavors, Devils Backbone strives to brew beers which have depth of flavor and are authentic to style.”

As a result, the brewery has garnered countless awards, but the true judges are their customers who are demanding even more availability.

The Outpost will soon be on a roundthe-clock production schedule. Sixteen 120-barrel fermenting tanks are used on the interior and massive, German-made 240-barrel tanks are positioned outside; they are insulated and temperature controlled.

Part of Josh West’s job is scheduling employees on various shifts. The brewery is spacious and has high-arching ceilings.

Glass windows allow sunlight to enter and provide views of the surrounding Blue Ridge Mountains. These design components of the manufacturing facility are psychologically beneficial for workers.

West is also tasked with ordering and storing ingredients. And, obviously, as the amount of beer produced increases so, too, does the need for more of everything from cans, bottles, kegs, hops and malts.

“Right now our bulk malt is probably the

part of the puzzle that’s going to be the trickiest to negotiate,” said West. “A bulk malt truck shows up and has 22 tons or so. Our silos hold 25 tons. So we don’t have a lot of wiggle room. We have to wait for the malt to be almost completely out before the next truck shows up with a delivery.”

Devils Backbone secures raw materials via a multi-year contract that insures availability and a set price. West credits the projections of Chief Operating Officer Hayes Humphreys for factoring-in the rapid expansion of the brewery.

“From the beginning, we had a 10-year plan for growth,” said Heidi Crandall, Devils Backbone’s director of marketing. “Every year we reevaluate the plan despite being locked in to contracts.

We’ve just gone back in an upped the ante for things like hops.”

Interestingly enough, the more beer produced the consistency of quality also increases.

“When jumping up in scale, many times the beers coming out of here we’re happier with in the end,” said Humphreys. “The size of the system provides for more consistency as does the automation of the stystem. There are a lot of things about scaling-up that’s nice.”

The Outpost has an amazing-to-see bottling line. The bottles arrive on bulk palettes. An automated system raises the bottles to their second-story level position on the assembly line and then make their way down a conveyer to the floor level where they are pressurized, filled, capped, labeled and packaged. The system cranks out five cases per minute. The goal in the near future is 15 cases per minute.

The newest addition to the brewery is its state-of-the-art canning operation, that also starts high above in the brewery and then makes its way to the floor level, where at the end of the assembly line, a group of five employees bind them in 6-packs.

Previously the brewery used a mobile canning serve but soon decided to install their own due to the growing popularity of cans in the craft beer market. Devils Backbone currently cans its Gold Leaf Lager, Striped Bass Pale Ale, Reilly’s Red Ale, Bravo Four Point and Trail Angels Weiss. All are relatively low in alcohol content.

“I always think of canned beer as lawnmower beer,” said West, who has been with DB since December 2011. “If you’re cutting the grass, sitting by the pool or going to a river that lends itself to a lighter, crisper beer.”

Because cans are new to the Devils Backbone product line, sales figures are not available, however, West said 55% of sales are kegs and 45% comes from packaged beer.

There are many beneficial economies of scale that come with expansion. As the brewery purchases larger volumes of everything, its costs per unit theoretically decreases.

The brewery has two cold storage rooms where beer is immediately placed as it comes off the production line. One room

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A 240-barrel fermenting tank is lowered into the brewery.

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The Outpost is a major production facility.

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is kept at 33 degrees and the second is at 55 degrees. Distributor trucks arrive daily. An entirely new building on the property will need to be built to accommodate the storage needs.

The Outpost also has an attractive tap room that lures travelers and locals alike. Because it is a production brewery, limited food is served. According to Crandall, Devils Backbone encourages visitors to go into Lexington’s historic downtown to dine or bring food into the tap room. It’s now open daily. Brewery tours are scheduled on Saturday and Sundays at 2, 3, 4, and 5 PM. Hard to believe Devils Backbone is only entering its third year of production and packaging.

“We’re proud of the people here more than anything,” said Humphreys. “It’s exciting to see all the shiny new equipment, but we have taken people, who are really out of their comfort zone, and they have learned. Everybody in the packaging hall are doing something they’ve never done before. Things are running smoothly, and because of that we’re able to operate on this larger scale. We like having people who can grow with us and into new roles.”

First Cans Sold in Richmond

BY DIANE CATANZARO & CHRIS JONES

T

he first canned beer sold in the USA was sold in Richmond, Virginia, way back in 1935. The Gottfried Krueger Brewing Company, a New Jersey-based brewery, test marketed canned Krueger’s Cream Ale and Krueger’s Finest Beer in Richmond instead of the Garden State just in case the can concept was a bust. In fact, canned beer was a big success, so much so that the genteel set in the capital of the Commonwealth could finally stop talking about “the late unpleasantness” and had something nice to say about New Jersey.

As time progressed, consumers nationwide put their hands on cans and brought them home. Bars became the abode of bottled beer (ah, the longneck), while the family refrigerator became the crib for the can. You can see why cans became the ideal homebound beverage container – they weigh less, they don’t take up a lot of space in your refrigerator, and they don’t break when you drop them. Big brewers loved them because you could fit more on a pallet making them easier to ship. Also, back in the day cans required no deposit or return and bottles did.

Today’s hero becomes tomorrow’s has been, and the humble can began to be associated with lowbrow beers, as higher end domestic and imported beers were typically bottled. Bottles were associated with a higher quality product and soon the only beers in cans were mass-marketed, less expensive, adjunct-laden lagers from large breweries.

When smaller “microbreweries” started up in the 1980s, bottles were the container of choice, probably for a few reasons. One was the association with a more sophisticated product. Another is that can manufacturers would only sell cans in large quantities, and since the can’s ‘label’ is part of the can itself a brewery would have to buy a huge quantity of cans for each beer produced. This doesn’t work for a small brewery that does limited-run batches and regularly revamps its offerings. Another issue was there were no small canning lines on the market for small brewers.

In 2002, a Colorado brewery called Oskar Blues found a solution to this canundrum and became the first craft brewery to can their own beer. A Canadian company with a can-do attitude had recently started to manufacture a smaller canning line and persuaded a can manufacturer to sell a smaller quantity of cans than usual to Oskar Blues. Hoppy, fresh, and flavorful, Dale’s Pale Ale signified the beginning of the “canned beer apocalypse” and beer lovers discovered that it’s not the can that matters, it’s what’s in the can.

Fast forward to 2014 and there are hundreds of canned craft beers on the market, including great Made in VA brews.

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o D n a C

nt need a t r o p m ves an i r e s g n i ile Cann b o M n inio Old Dom WORDS & PHOTOS BY LEE GRAVES

M

ike Horn had an ambition that’s familiar to a lot of beer geeks.

A homebrewer for more than five years, he itched for his own business, something beyond his IT career, something to do with beer.

“I wanted to start a brewery, just like everyone else who has been homebrewing,” said Horn, who lives in Henrico County.

When Hardywood Park Craft Brewery opened in Richmond in 2011, however, “they set the bar so high” that he recalibrated his vision.

What caught his eye was the success of Colorado’s Oskar Blues Brewery, which pioneered craft beer in cans in 2002. Initial reaction in the beer community to cans of Dale’s Pale Ale was mixed. Craft beer is a premium item that belongs in bottles, many imbibers said. Others, however, noted no loss of flavor, easier handling outdoors and lighter packaging.

Acceptance grew, and now canned craft beer is no longer a novelty. More than 400 craft breweries in all 50 states are canning 1,462 beers in 93 different styles, according to craftcans.com.

The boom is a boon for Horn. He started Old Dominion Mobile Canning in April 2013; it was the first mobile canning operation east of the Mississippi River and the fourth in the country. His initial capital investment was just under $250,000, and the equipment came from a neighbor of Oskar Blues — Mobile Canning Systems in Longmont, Colo.

Starting with four customers, Horn now serves nine breweries in Virginia and North Carolina. This spring, Old Dominion cranked out its millionth can, and Horn is adding a second line.

Hardywood Park is a regular customer

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and has hosted demonstrations of the process. Horn was there canning one special batch on Jan. 24. The date coincided with one of Richmond’s historic moments — the debut in 1935 of the world’s first canned beer by Krueger Brewing Co. of Newark, N.J. It’s cool to watch Horn’s team in action.

On a day when the task was to can a run of Hardywood’s Great Return IPA, Horn and

his two technicians, Sean Williams and Will Seale, rolled in two metal carts laden with connectors, monitors, gauges, chutes and fillers.

The drill is this: They connect directly to the bright tank, where beer matures.

Temperature is vital in order to preserve freshness and keep foaming at the right level. “Thirty-two degrees is ideal. Even half a degree makes a difference,” Horn said.

Empty cans are delivered on pallets to the brewery, where they are elevated onto a can conveyor by a lift. The conveyor — a moving mat — feeds the cans toward a chute where they line up in single file. Then they go to the “twist rinse,” where they are sprayed with a sanitizer, turned upside down and freshness dated on the bottom of the can.

Carbon dioxide is injected to purge oxygen, which is harmful to finished beer. The cans move four at a time to be filled with beer, just enough so a bit of foam comes over the top. Then a machine sticks on a lid, and the cans move around to a table where each is weighed. Next, plastic tops go on, the fourpacks are put in cartons and they’re ready to go. The pace goes at about a case to a caseand-a-half per minute.

On this day, head brewer Brian Nelson stood with a cup, sniffing and tasting to make sure the beer met approval. He wasn’t worried about any loss of quality in cans.

“Overall, the beer doesn’t deteriorate as quickly as it would in a bottle,” Nelson said.

Like many breweries, Hardywood mixes and matches — some beer makes sense in cans, while others, such as the Gingerbread Stout and barrel-aged Bourbon Cru, belong in bottles.

Horn still toys with the idea of running his own brewery, but the canning operation satisfies his entrepreneurial itch for now.

“I grew tired of working for big corporations where a few executives see the profit and benefit from the hard work performed by myself and others,” Horn said.

“This is fun!”

Craving a can of Virginia craft beer?

Here’s a list of some of the Commonwealth’s finest.

Beach Brewing Company Hoptopus Double IPA 16 oz Blue Mountain Full Nelson Pale Ale (version 1) 12 oz Blue Mountain Full Nelson Pale Ale (version 2) 12 oz Blue Mountain Kolsh 151 12 oz Blue Mountain Classic Lager 12 oz Blue Mountain Steel Wheels E.S.B. 12 oz Center Of The Universe Ray Ray’s Pale Ale 12 oz Center Of The Universe Main Street Virginia Ale 12 oz Devils Backbone Striped Bass Pale Ale 12 oz Devils Backbone Gold Leaf Lager 12 oz Devils Backbone Reilly’s Red Ale 12oz Hardywood Park Capital Trail Pale Ale 12 oz Hardywood Park Cream Ale 12 oz Hardywood’s Great Return IPA 12 oz Lost Rhino Face Plant 12 oz Lost Rhino Rhino Chaser Pilsner 12 oz Roanoke Railhouse Track 1 Amber Lager 16 oz Smartmouth Alter Ego Saison 12 oz Smartmouth Murphy’s Law Amber Ale 12 oz Smartmouth Rule G IPA 12 oz Starr Hill Pils 12 oz Starr Hill Northern Lights IPA 12 oz Starr Hill Northern Lights IPA 16 oz Starr Hill Festie 12 oz Starr Hill Pils 16 oz Sunken City Dam Lager 12 oz Sunken City Red Clay IPA 12 oz Three Notch’d 40 Mile IPA 12oz Wild Wolf Alpha Ale 12 oz Wild Wolf American Pilsner 12 oz Wild Wolf Wee Heavy Scottish Style Ale 12 oz

Northern Virginia’s Favorite Brewpub Award-winning handcrafted beer with a menu to match, appealing to craft beer aficionados and foodies alike. Upscale, but informal, always family-friendly.

4th anniversary celebration

saturday, July 12, 2014, noon to 5pm

Special tappings, glass giveaways, live music, and more

444 West Broad street, Falls ChurCh, Va 22046 703.942.6840 | madfoxbrewing.com | follow us on free parking garage | Metro accessible

• #1 Craft Beer bottle shop in Virginia by Ratebeer.com • #1 Golden Tap Awards by Veer • Best Retail Beer Selection (Specialty shops) • 5 time winner of “Best of the Beach”

Weekly craft beer tastings every Thursday from 4:30pm-7:00pm 5 new beers every week!

Follow us on Facebook for the latest new beers to arrive!

Store hourS: Mon.-Sat., 10am-8pm (Closed Sundays)

Center of the Universe’s Main St. Virginia Ale

486-WInE (9463) Visit our new website! www.grapeandgourmet.com 4000 Virginia Beach Blvd., Loehmann’s Plaza (next to the Central Library)

5

$

off purchases of $40 or more.

Coupon must be presented at checkout and cannot be combined with any other discount.

Not valid for use on gift certificate purchases or on previous purchases.

Offer expires 8/15/14

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crafty like a

Mad Fox

An interview with award-winning Fairfax brewpub owner Bill Madden

S

ince opening in July 2010, having fun has been vital to Mad Fox Brewing Company CEO/brewer Bill Madden.

After all, he has built a career doing what he loves – making beer.

As his official biography notes, Madden moved to Northern Virginia after graduating from the Master Brewers Program at the University of California-Davis in 1995.

Since then, the Gettysburg College graduate has developed his skills by opening and operating seven brewpub locations in Northern Virginia, the District of Columbia and Maryland while at Capitol City Brewing Company, Founders Restaurant and Brewing Company, and Vintage 50 Restaurant and Brew Lounge. He also worked at AC Beverage, where he built and serviced beer systems at the highest volume brewpubs and restaurants in the Washington, DC region.

Mad Fox – derived from the first three letters of Bill’s last name combined with his wife’s maiden name, Fox – is a large brewpub situated in the heart of Falls Church (444 West Broad St). The space is warm and inviting, with dark wood, large windows, visible oak barrels and a view of the brewery. Among the many awards earned by the brewery, winning a Gold Medal at the 2011 Great American Beer Festival for its Kellerbier Kolsch instantly

BY JEFF MAISEY established it as what Zagat labeled one of the best gastropubs in the DC area.

Having fun at Mad Fox comes in a variety of ways, whether exploring new, creative beers or pairing seasonal gourmet foods with an appropriate libation. Special events are also part of the experience, and Madden likes to feature uncommon things such as a Spring Bock Festival and a Barleywine Festival held each February. Upcoming events include

a 4th Anniversary Party (July 12), Hoppy Oktoberfest Celebration (September 27) and a Cask Ale Festival (November 1).

I recently caught up with Madden to learn more about Mad Fox Brewing Company.

Here’s what he had to say.

How did you get your start in the brewing business?

I was a home brewer in San Francisco. I got the home brewing bug, and a lot of my friends said my beer was pretty decent and that I should check out UC-Davis. I had never even heard of brewing school before. The idea of going to school for something you love was foreign to me.

I went to Berkley and took some brush-up courses there, and got accepted into the masters program at UC-Davis. I graduated in 1995.

How would you describe the American craft beer scene in 1995?

I was living on the West Coast. Things were perking up out there. We had Triple Rock, Bison Brewing Company. My favorite was 20 Tanks in San Francisco. There were a whole bunch of brewpubs and craft breweries. I was in the thick of it back then.

I wanted to come back East because of my family. I got hired by Capitol City Brewing Company in 1995. I’ve stayed in the MidAtlantic region in the brewing profession since then. Capitol City offered the best opportunity at the time because they were only three years old and looking to do a nice, big expansion.

It was a great learning experience for me, opening and designing more breweries.

Things were really starting to happen in the craft beer industry.

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Your experiences have certainly brought you to where you are today. What is it about a brewpub that appeals to you more than a manufacturing brewery?

I’ve always been a brewpub brewer. Being a brewpub brewer is different than a packaged brewery in that you’ve got a connection with the guests. You can always experiment and perfect your craft. Its not to say that packaged brewers can’t do that, but we’re constantly producing new products at all times. We can change on a dime if there’s something interesting happening in the market. We haven’t got four flagship products and a seasonal every three months. We’re coming up with new products at all times. We have 10 to 12 beers on draft and six hand-pumps. We have three to four cask ales on tap. We’ve got a barrel-aged program, We get to have a lot of fun. It keeps it interesting for me.

Speaking of experimental beers, I noticed you do some collaboration as well.

Do you enjoy the process?

Yeah. We’ve done some collaborations with Bluejacket and some of the other local (DC area) pubs, bars and tap-houses – Smoke & Barrel, Meridian Pint and Granville Moore’s. It’s fun. It brings in another element of someone else sharing in the experience and being excited about the brewing process.

We haven’t done as many with other breweries. We’re looking to do one with DuClaw soon. I’ve know Jim Wagner, the head brewer up there for ages. We both grew up around the same time in the brewing industry.

That’ll be a really good one for us to do.

You’ll be bottling some of your barrel-aged beers soon. Is this the first time Mad Fox beers have been packaged?

Yes. This is the first time for the brewery and it’s my first time bottling outside a small run for a competition. We’re planning on doing some barrel releases that are very unique products.

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Mad Fox Awards & Accolades 2013

Bronze Medal (Kolsch - Light & Amber Hybrid) Virginia Craft Brewers Fest Cup Bronze Medal (Elixer Maibock European Malty Lager) Virginia Craft Brewers Fest Cup Best Brewpub and Guy’s Night Out Northern Virginia Magazine “Best of 2013” 91 (Exceptional Score) Beer Advocate Best Gastropubs in DC Zagat 91 (Exceptional Score) Beer Advocate

2012

Silver Medal (Elixir Maibock) Great American Beer Festival® 1st Place / Top Restaurant Taste of Falls Church Best Burger and Best Guy Hang Out Falls Church Patch Readers Awards Hottest Bar Restaurant RAMMY Award Finalist Restaurant Association Metropolitan Washington Burger of the Year (Cowboy Burger) Burger Days Blog The Next Big Thing (Reynard Black Saison) The Best Beers in America - Men’s Health

2011

Gold Medal (Kellerbier Kolsch) Great American Beer Festival® Bronze Medal (English Summer Ale) Great American Beer Festival®

label approval through the TTB. I’ve got the rest of the labels going through Virginia ABC so we’ll be covered on all those areas. We’re not planning to sell across state lines, but I wanted to have the ability to if we choose that down the road.

Will they be available as limited release editions in specialty bottle shops or exclusively sold at the brewpub?

Potentially at specialty bottle shops. We’re going to do them in-house first, and then see where it goes. We don’t have a distributor yet. I’ve been talking to a lot of the Virginia distributors. I know them all so it’s tough to pick just one. Doing business in Virginia outside of selling kegs, growlers or bottles out the door we have to have a distributor that’s the right fit for the business.

With the increased popularity and demand for craft beers is it a challenge to produce enough beer for the brewpub consumers?

Certain products we do run out of. For example, the Orange Whip IPA, which is very popular, we tend to go through that pretty quick. But we’ve got a big brewery back there.

When we developed the business plan and designed the brewery we built a big brewery that could surpass even the demand of more than one location. We are in the process of developing a taphouse that we’re building in Glover Park in DC. We’ll be able to supply the taphouse along with Falls Church and doing some distribution and the bottle program.

We have the potential to do a lot out of this brewery. Right now, we’re doing about 1,400 barrels in production that we’re selling within the four walls. We do have some distribution in DC right now. We’re in Nats Park and some bars that know our product and appreciate it – Church Key, Granville Moore’s, Meridian Pint, Smoke and Barrel just to name a few.

We have a lot of capacity here and we need to share it.

Mad Fox does have an impressive lineup of beer and some, like the Kellerbier Kolsch, that have won medals at the Great American Beer Festival in Denver. How do you decide which beers to enter in competitions?

With the way the competitions are going, because there are so many breweries now in the United States, it is becoming extremely competitive. For example, in the World Beer Cup 2014, you were only allowed four entries. So we sent four entries. Same for the Great American Beer Festival. They’ve paired us down so you can only do four entries there even. We’ll decide which are our best. Which fit the category best. It’s a discussion amongst brewers and some of our investors. We decide which ones should go and then send them out. It has been a fun process.

Most brewers have a favorite beer that they produce.

What is your favorite Mad Fox beer?

We do all styles. We’re different from the Gordon Biersch or a strict ale brewery. I’m known for two styles of beer: Kolsch and the Orange Whip.

Kolsch has been a very successful product for us. It’s a very small beer, a delicate beer to make. It really is a challenge. It’s a beer in which a brewer really stands naked. There’s nowhere to hide with a kolsch. I think we do a pretty decent job with it, too.

What do you see as the primary challenge with brewing a great kolsch?

Any flaw will stand out. You need to take the time to age it properly. We don’t flogger our kolsch any less than four weeks for filtering. Of course the Kellerbier can be served a little bit fresher. That’s the style for what it is. Kellerbier is unfiltered, fresh off the fermentor. It’s about getting the right ingredients and using the right yeast strain. A kolsch yeast strain is a difficult one to work with. It’s a very dusty yeast strain. Filtering it is a nightmare. We take the time and care to give it all the attention it needs.

That’s the trick for making a good kolsch.

They are very popular in DC. It all started with the original Cap City and Cap City brewer who was German-trained. He wanted to do everything German he could. When he was asked to produce a light beer he came up with a kolsch. It was Cap City’s most popular product. There’s even a Kolsch Cup that Gordon Biersch holds down by the ballpark. I think they have a couple dozen brewers in the DC metropolitan area that participated in that. Last year was the first one.

What kind of thought is put into planning the food menu?

Are the items selected based on popularity or because they pair well with beer?

The thought is to have food that pairs well with beer. The overall message is that we’re a European style gastropub. That term gets used too often so it’s really sourced food locally that makes sense in creating a menu that will pair well with the beer, and using beer where it makes sense. From there, it’s really the chef’s job to do that and have fun with it. We just got a new chef, Brian Wilson, and he’s putting his imprint on what the chef’s in the past have done.

We’ve got pizzas, Bitterballen, which you’d find that in your typical pub in Holland. It’s pub food from Europe that we’re trying to do and put an American twist on it.

Are there seasonal food items available as well?

Always. We try to change our menu a couple times a year, along with the seasons.

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Craft Beer Culture is Exploding in Hampton Roads!

BY DIANE CATANZARO AND CHRIS JONES

S

martmouth Brewing Company and Beach Brewing Company recently became the first breweries in Hampton Roads to package their beers in cans. Beach Brewing unveiled its Hoptopus Double IPA in May, perfect for beach, pool, boat, or your fridge, the canned beer apocalypse is making big waves in Hampton Roads! We spoke with Beach Brewing owner Justin MacDonald about his plans for cans.

For the time being, Hoptopus is the only beer that Beach will can, as they focus on providing fresh draft beer to tap accounts in the region and do some limited-run bottling (look for the Kracken tripel). Hoptopus is an highly hopped West Coast style double IPA with bodacious bitterness, citrus and pine notes, ample alcohol flavor, and just enough

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malt to provide balance. This is the first double IPA ever brewed in Hampton Roads, and it introduced many folks to this extremely popular style of beer. Hoptopus has evolved over the years from a limited release to Beach Brewing’s best seller and flagship beer.

As if a regular can wasn’t cool enough, Hoptopus will be in 16-ounce cans, a full pint of hopalicious flavor to savor. Apparently a 12-ounce can isn’t big enough to hold the flavor packed into this double IPA. A full pint brings more bang for your buck and is great for sharing with friends. By now most beer lovers know that many craft breweries today are choosing cans over bottles because they are more environmentally friendly, lighter weight, protect beer from damaging light, and don’t break like glass does. We love that

when we fly to visit friends, we can now pop a couple of cans of local beer in the luggage to bring and share, without messing with bubble wrap or exceeding the airline weight limit. Get your tentacles on Hoptopus in cans at Total Wine, The Grape & Gourmet, on the Navy Base, and at select 7-11s and local restaurants. We’re confident that Hoptopus will soon be your go-to canned cephalopod cerveza.

If you have not visited Beach Brewing recently, we highly recommend doing so. Last winter Justin and Kristen opened Beach’s brand new brewhouse, a five minute amble from the original location, to meet consumer demand for their beers and to expand the size of the tasting room. The new brewery is easily four times the size

of the original, and the new tasting room is much bigger and is just as welcoming as the old one. The tasting room is actually quite beautiful, with a gorgeous bar and awesome mural of Beach’s skull and mash-paddle Jolly Roger logo (the logo looks an awful lot like Justin...he says it’s coincidental and we believe him, as we have no intention of being keelhauled or spending time in a barrel, even a beer barrel). The new location is at 1505 Taylor Farm Road in Virginia Beach (note that Siri and Beer Advocate still list the old address on Horse Pasture Rd, in the same business park). Beach Brewing has events planned for Fourth of July with live music, fun and games, and food trucks, so invite your friends and celebrate with Beach Brewing. You won’t have to worry about not having enough beer and food, and nobody has to mess with lighter fluid.

Over at Smartmouth, in Norfolk, its starting lineup – Alter Ego Saison, Murphy’s Law Amber Ale and Rule G India Pale Ale – has been a hit right out the gate. We spoke to Porter Hardy IV, brewery President, about why he chose cans over bottles for Smartmouth’s beers.

Why did you choose to put Smartmouth beer in cans?

Hardy: We really thought this out. There are technical benefits to canning and it’s an important trend in craft beer. Breweries on the West Coast have been doing this awhile, and more recently the East Coast has been catching up. We try to be forward thinking and this is where the market is going. We’re only the second craft brewery in Virginia to have our own canning line. Several other breweries have their beer canned by a mobile canning line that comes to the brewery. We bought the canning equipment so we have control over the process.

What are some of the benefits of canning compared to bottling beer?

Hardy: There are technical benefits, operational benefits, marketing benefits, and environmental benefits. An important technical benefit is that the can blocks 100% of the light. Light skunks beer, but the can prevents that. Also, we are a beach-and-outdoor kind of town.

Hiking, backpacking, boating, and near the water, cans are easier, they weigh less, and they don’t break if you drop them. They are allowed in places bottles can’t go (Writer’s Note: Like the Mallory pool, West Ghenters!). Also, beer gets cold faster in a can compared to a bottle.

An operational benefit is that cans don’t have labels. We have one less step and can skip the label machine and glue, we don’t have to worry about the label being crooked, and the canning line can operate with one less person.

What are the marketing and environmental benefits of canning?

Hardy: From a marketing perspective, the can differentiates our product in the market. Cans are environmentally friendly. They take less energy to recycle than glass. They are lighter weight, so getting them to market takes less fossil fuel.

What do you wish more people knew about canned beer?

Hardy: The main negative misperception is that it’s cheap beer. Also, people say they think they taste the metal, I’ll ask them if they’ve ever had beer from a keg – a keg is like a big can. While the keg is stainless steel, the can is aluminum with a plastic liner, so the beer never touches the aluminum.

How did you come up with the art design for the cans?

Hardy: A lot of thought went into the design. We worked with the Meridian Group, a marketing firm in Virginia Beach. We wanted VIRGINIACRAFTBEER.COM

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the design to reflect the aesthetic of our tasting room, which features a chalkboard and doodles that relate to the story behind the beer. We also wanted to emphasize the “smart” in Smartmouth. For example, the cans show the formula for calculating IBUs (international bittering units) and ABV (alcohol by volume). Of course you don’t have to the math, you can just look at the math. I remember as a kid eating cereal and reading the cereal box. We wanted to have the cereal box of beer cans!

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More 411 on 757

Florida. The construction is almost There is other exciting news in the 757 beer completed and they plan to open within scene. Two new breweries and a brewpub a few weeks! They will start out offering guest beers from local and international are going to open in the coming months!!!! breweries, and their own brewed-on-theHome Republic, a brewpub and wine premises beers will be added to the lineup shop, will open at 328 Laskin Rd in Virginia in late summer. They will feature Beach at the Oceanfront. Finally, a “upscale American” dining, beer second brewpub in Hampton and wine flights, and will be a Roads!!! Home Republic will be very welcome addition to the locally owned and operated by Hampton Roads beer scene.

Joe Curtis of Norfolk, a retired They are currently accepting Marine who has brewery applications for wait staff and business experience as a silent cooks; send your job history partner in a brewery in Melbourne,

or resume to HomeRepublic328@gmail.com. Find them at www. homerepublicvabeach.com.

Big Ugly Brewing will be the first commercial brewery EVER in Chesapeake. Shawn Childers and Jim Lantry are local beer aficionados and homebrewers who are building a 7-barrel brewhouse in Chesapeake. (One barrel = 31 gallons). The city of Chesapeake has been “more than helpful” as these budding entrepreneurs navigate the permit and zoning process to build Chesapeake’s first commercial brewery. They promise a kick-ass Russian imperial stout, one of our very favorite styles. Their philosophy of beer is “beer has been a catalyst in our lives, to meet people, as an icebreaker, and a brewery will help us share it with more people.” They plan a soft opening in July and the tasting room will likely be ready to rock in mid to late summer. Check ‘em out on Facebook.

Pleasure House Brewing will open on Shore Drive in the small shopping center that also houses Uncle Al’s Hotdogs and Foons. Drew and Alex Stephenson and Tim O’Brien are turning their passion for beer and homebrewing into a business with a small 3-barrel system. They plan 5 to 8 rotating taps to supply their beers to customers in the tasting room, which will be the primary outlet for their beers at first. Drew says their philosophy of beer is “To make beers that are flavorful, and whether bold or delicate they should be memorable. The purpose of beer is to be enjoyed with friends as a social occasion, and we want to see people enjoy our beer and each others’ company.” Sounds pleasurable to us! They plan to open in September.

These new breweries are a sign that our beer culture is vibrant and growing, very exciting news for beer lovers in Hampton Roads!! Other cool stuff you should know about....

Back Bay Brewing has opened a 3.5-barrel brewhouse and tasting room near the Virginia Beach Oceanfront, at 614 Norfolk Avenue, with writer Dan Yarnall, formerly of Beach Brewing and Whole Foods Porch Pub as Head Brewer. This is a small brewing system, so some of Back Bay’s beers will still be brewed at St. George in Hampton to meet consumer demand. Check out Back Bay’s tasting room hours at Backbaybrewingco.com.

O’Connor Brewing Company has opened their new brewhouse in the former Decorum Furniture warehouse in Norfolk’s Park Place.

Also, their Spyhop White IPA is just now appearing in bottle and on tap at your favorite bars and beer retailers. It’s terrific and only available while supplies last. Be sure to get some! Love this beer!!!

On June 6, Young Veterans Brewing will invade the beer scene with “Beach Stormer” Black Rye IPA (8% ABV). The name is a salute to our brave fighting men that stormed the beaches of Normandy on June 6, 1944.

Smartmouth’s Man Crush, a hoppy saison brewed in collaboration with Green Flash’s brewmaster is a tasty treat, look for it on tap at local restaurants and at the brewery while it lasts.

We recently discovered Sunken City Brewing Company, located in Hardy, Virginia near Smith Mountain Lake. Sunken City just celebrated its one year anniversary, and their beers are now being distributed in Hampton Roads. The Red Clay IPA blew us away! Or if you prefer a lighter beer, check out the Dam Lager. Sunken City is one of the few breweries in Virginia that has their own canning line, adding to the candemonium that is sweeping our state.

VIRGINIACRAFTBEER.COM

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Eat, Drink, Stay

BY JEFF MAISEY

JEFFERSON STREET BREWERY

1309 Jefferson St Lynchburg 434.455.1514 jeffersonstreetbrewery.com

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JUNE 2014 APRIL 2014

L

iving in Norfolk, I often formulate an evacuation plan each summer as hurricane season begins.

We residents on the coast are mindful of the destructive power of even a Category 2 storm. Should I stay or should I go? Should I ride it out in my city by the sea, or head for the hills?

My preliminary research points to a unique and comfortable escape: Lynchburg’s Bluffwalk Center, where Jefferson Street Brewery, Craddock-Terry Hotel, Shoemakers American Grille and Waterstone Fire Roasted Pizza share an occupied space inside the historic, connecting Craddock-Terry Shoe Factory and William King Jr. tobacco warehouse buildings.

To test the waters I checked into the Craddock-Terry Hotel for a night. Admittedly, I was at first taken aback by the enormous red high-heel woman’s shoe on the exterior of the building. The sight, however, was much to the delight of my girlfriend who never grows tired of shopping for footwear.

That’s it, I thought. This is a place of compromise – beer, shoes and food.

Well, once inside, the more historic nature of the building became evident. We stayed in a deluxe kingsize guestroom. It was a mix of contemporary coolness with original exposed beams and brick walls. The oversized walk-in shower was a romantic blast.

Interestingly, an old wooden shoebox awaits each new visitor on the bed. Following the instructions, we fill out our request for breakfast, slide open the boxtop, pop in the form and then place the pine shoebox outside our door. Magically, as if Santa’s elves delivered it themselves, a simple continental breakfast appears inside the box the very next morning.

The original Craddock-Terry Shoe Factory was founded in 1888 by John W. Craddock. It was the 5th largest shoe factory in the world. The building which now houses the hotel was built in 1905 as an expansion to keep up with demand. Throughout the hotel today are photographs and other artifacts related to its past.

After we settle into our room, it was time to venture down to Waterstone Fire Roasted Pizza. The restaurant is on the bottom level on the Jefferson Street side of the

building. The restaurant obviously features made to order, thin crust pizzas such as the Federal Hill (Red sauce, roasted red peppers, pepperoni, mushrooms and mozzarella, $10.95) and The Florentine (White sauce, baby spinach, sun-dried tomatoes and feta cheese, $9.95). Other menu items include appetizers, salads, pastas and sandwiches. All items pair well with craft beer pumped in from the floor above where the microbrewery Jefferson Street Brewery is located.

Jefferson Street Brewery was opened in 2008. The brewery is the creation of brewmaster Wesley “Wes” Chastain. He operates a 3-1/2 barrel system and produces just enough beer for Waterstone patrons, and the locals who come in for a growler refill.

For Chastain, the beers that make the most sense to produce are the approachable, sessionable beers that compliment great pizzas and American gastropub-style fare.

“We don’t do big, high alcohol beers,” said Chastain. “Stuff people can drink with food and enjoy without worrying about drinking too many.”

Jefferson Street Brewery produces an American Pale Ale, Old Style Amber, Bohemian Pilsner, Oatmeal Stout and Honey Wheat – their best seller.

“Every third brew I have to brew that one,”

he said. “It’s an American-style wheat. Unlike a hefeweizen that has all the cloves and banana flavor, this is a real drinkable beer.”

Pints are sold for $4 each. A 5 flight sampler goes for $8.75 and the 6 flight is $10.

While there are no official tours of the brewery, patrons are welcome to climb up the spiraling staircase and view the brewery’s fermenting tanks through the glass windowed

doors. If Chastain is brewing, he’ll invite you in for a sample directly from the stainless steel tanks and answer any questions.

Chastain is enthusiastic about the success of Virginia craft breweries. Before working at Jefferson Street, he brewed for a Florida chain called Hops Grill Bar, winning two Gold Medals and three Bronze in the Best Beer in

Florida Championships. But, he notes, others in surrounding Virginia towns are doing great work.

“Craft beer has really blown up in Virginia,” said Chastain. “Jason Oliver at Devils Backbone started crushing it at the Great American Beer Festival with all these medals.”

After an appetizer and a few beers at Waterstone, it was time to go to the top floor to enjoy dinner at Shoemakers American Grille on the Commerce Street side.

Shoemakers features a fine dining experience with shoe themed dining rooms and matching décor. I can say the Blackened Grilled Salmon was exceptional (Lightly blackened, grilled salmon filet with a sweet corn hash and a Cajun Cream sauce, $20).

Other enticing menu items were the Kona Fillet (8 oz. Kona Coffee rubbed Filet Mignon, grilled to order and topped with a bleu cheese, “Fromage” sauce. Served with grilled asparagus, $32), Crab Stuffed Trout (Oven roasted with asparagus risotto and a tomato and onion relish, $22.95) and the Filet & Crab Cake (8 oz. Filet Mignon, grilled to order and paired with a 4 oz. signature crab cake, $35).

As you can see, the unique combination of lodging, food and craft beer makes this an intriguing getaway, whether you’re seeking a weekend retreat or fleeing a hurricane.

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BY WADE REYNOLDS

R

oanokians may have a different take on this, but if you’re a brewpub enthusiast visiting the city and have some time, here is a way to find one of the area’s smaller, tucked away venues and work off many of the calories you will no doubt be putting on.

Begin at the Wasena City Tap Room, 806 Wasena Ave. SW in Roanoke. If you need to eat before the end of your trek, you might consider doing it here before you begin as the Roanoke Railhouse Brewery does not serve food. The Wasena Tap Room is on the bank of the Roanoke River, and just below it you will see a bridge slanting across the water. Cross the bridge and continue in that direction. You will be on the Greenway, a paved urban trail following the banks of the river geared for pedestrians and cyclists. There is a separate lane for slow-moving cars for the first part of your trip.

The path along the river is level, so it’s not a challenging walk. One way takes just shy of 40 minutes (this from a guy still limping slightly from a broken leg whose pace may be well south of normal for even the casual walker).

You will definitely know you’re in a city, but its bustle & activity will seem removed as you wander along. Crossing a second bridge, you will see Carilion Roanoke Memorial Hospital lurking in the distance. When you get close, go through the overpass with the hospital right behind it then take a right off the Greenway.

Up on the street, continue in the same direction, crossing the front of the hospital and continue up the hill (the only hill) to the light at the top. Take a right on McClanahan St., stay on the near side, and you’ve got about 3 or 4 blocks to go.

Roanoke Railhouse Brewery is in a larger building with a sign that says “Wimmer,” but if

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you follow the “Open” sign around & through, you will be rewarded with a friendly staff and good beer. President and founder Steve Davidson has had RR up and running for five years. He is quick to greet guests when his work schedule permits. Brewery manager Chris Stevens, who sometimes doubles as bartender at the tiny, three-seat bar, is personable, informative and enthusiastic.

He can give you the latest on the Roanoke

ROANOKE RAILHOUSE BREWERY

451C McClanahan St. SW, Roanoke 540.293.2423 roanokerailhouse.com

WASENA CITY TAP ROOM & GRILL 806 Wasena Ave. SW, Roanoke 540.562.8584 facebook.com/ WasenaCityTapRoom roanokeva.gov/greenways beer scene, including upcoming openings, locations and festivals.

Standard offerings at RR include the Track One Amber Ale and the Belgian style Switch Monkey Pale Ale. The Broken Knuckle IPA might not be hoppy enough for true hopheads, but it was tasty enough to order a second glass while I chatted with Chris at the bar. In addition, RR rotates a seasonal Conductor’s Choice. In evidence on my visit was a last-keg-of-the-winter chocolate stout as well as springtime’s Irish style red ale, a light, crisp, very drinkable beer on a hot day.

When Davidson announced, in 2007, his

plan to open the brewery, there were none in Roanoke. The closest at the time was in Greensboro, NC. Before he could open on Jan. 14, 2009, three other breweries had appeared in the Roanoke area. Of those, only Bull and Bones in Blacksburg remains open today. Davidson notes, however, that there were only 17 operating breweries in Virginia at RR’s opening in comparison to 75 (soon to be 76?) statewide today. This also includes at least a handful of breweries currently operating in the Roanoke area. He is pleased to be part of the concept and the initiation that “even in Roanoke, breweries work.” He also referenced the change in state law in 2012 giving breweries the same privileges as vineyards as a major factor in the growth of the state’s craft beer industry. With a thematic motto, “Take to the rails”, and a lenient dog policy (“We do not allow dogs over 250 pounds”), Roanoke Railhouse provides an amiable atmosphere well worth the trip.

On departure, just retrace your steps back to the Wasena Taphouse. For those in need of more exercise, the Greenway extends in either direction from the segment noted here and offers direct access to multiple city parks.

For the more adventurous, a connection to the Mill Mountain Greenway near Piedmont Park leads up a steep trail to the city’s famous star at the top. Once back at Wasena, you might want to check out their 32 rotating taps: 30 for beer, one for cider, one for root beer.

Whether you go by foot or by bike, dogless or dog-accompanied, the trek to Roanoke Railhouse offers something for almost everyone. And, if time or physical limitations prevent you from experiencing the full effect of a walk down the Greenway, you could do something radical—you could just drive.

PHOTO COURTESY ROANOKE RAILHOUSE

Trek to Roanoke Railhouse

Ingredients Matter

BY DIANE FLYNT

M

eals often begin with a litany about ingredients—“Are the eggs farm raised? Who grew the strawberries?”

Chefs tell us the best taste comes from quality ingredients, grown for flavor. While we know that flavor on the plate begins on the farm, we don’t often think of the beverage in our glass as an agricultural product.

Sean Wilson, owner of Full Steam Brewery in Durham, NC, puts raw materials first with his mission of making “beer with ingredients grown by NC farmers”. He says, “The beer industry is beginning to place more emphasis on the agricultural roots of beer”.

Nowhere are beverage ingredients more significant than in cider. Cider is fermented and, like beer, ranges in style and quality. Macro Cider, like Macro Beer, is made to specifications with the goal of consistency, often with many adjuncts. While the definition of Craft Cider is evolving, most would define Craft Cider as cider fermented from the juice of pressed apples.

If the ingredients are apples, and ingredients matter to flavor, then apple varieties—as well as how these varieties are grown, harvested and pressed—are crucial to cider-making. While fermenting any apple produces alcohol, most apples available in Virginia will disappoint as cider.

Traditional cider apples include bittersweet (low acid/high tannin) and bittersharp (high acid/high tannin) apples. These bitter apples are inedible, and grown solely for the cider market. Apples like Dabinett, Yarlington Mill and Tremlett’s Bitter are the holy grail of cidermakers in search of layered flavors and complexity.

“There is a huge interest in cider and we don’t have cider fruit,” says David Flaherty, Beer and Spirits Director at Hearth

and Terroir restaurants in New York and an early champion of craft cider. “There is more character in cider apples.” Serious Eats cider columnist Chris LeHault agrees and applauds the drive for more cider fruit: “Virginian apple growing is currently experiencing a renaissance as more growers plant cider-specific, high-tannin fruit. The high-tannin fruit from these young trees will provide the raw material to produce some of America’s most complex and well-crafted ciders.”

While high tannin cider apples are rare in Virginia, the Commonwealth is home to several “crossover apples”, apples that are suitable for both eating and cider-making. Albemarle Pippin and Winesap apples contribute complex flavor to cider crafted by Old Hill Cider, Blue Bee Cider and Potter’s Craft Cider. Albemarle Ciderworks and Foggy Ridge Cider have mature orchards with cider-worthy varieties like Ashmead’s Kernel, Hewe’s Crabapple and Harrison.

Some pundits say the soul of cider is up for grabs—Macro Cider dominates the market with highly manipulated ciders.

Cidermakers with no access to complex apples, often add flavorings. Steve Wood, owner of Farnum Hill Cider in New Hampshire and an outspoken champion of cider fruit is emphatic: “Cidermakers who add ingredients other than apples are excusing a deficiency in their apples. The solution is to grow better cider apples and treat them with respect, not to buy stronger cinnamon, coriander, and aspartame.”

It is clear that ingredients matter not just on the plate, but also in the glass. The next time you reach for cider, drink a glass of Farm Cider, and see if you can taste the difference.

Diane Flynt grows cider apples and makes cider at Foggy Ridge Cider near Floyd, VA. www.foggyridgecider.com

VIRGINIACRAFTBEER.COM

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TOM DALY)

Starr Hill tasting room

Tasting Room Expansions Williamsburg Alewerks and Starr Hill reconfigure their retail side

BY JEFF MAISEY ust as most Virginia craft breweries experienced the need to increase production capacity to meet demand, several also enhanced their retail tasting rooms to allow for more customers and improve the aesthetics. In April, Starr Hill Brewery and Williamsburg Alewerks unveiled their new spaces. Both took different approaches.

In Williamsburg, with the exception of plumbing and electrical work, the Alewerks taproom was built by members of the staff. For weeks, brewery owner Chuck Haines could be seen pulling out his tape measure, cutting boards and dipping his paint brush.

“I have a history of dealing with boats so I’m pretty good at varnish,” joked Haines.

In 2006, Haines opened Williamburg Alewerks in an industrial park space that had previously housed another, now defunct brewery. He was well aware of the need to sell and sample product directly to the public.

“I went to a seminar where people were raising money for craft breweries,” said Haines. “It was their conclusion that any craft brewery that didn’t produce at least 10,000 barrels a year could not survive as a production brewery unless they also had a taproom.”

Alewerks was at 2,000 barrels in 2012 and is now up to 6,000 barrels. Part of its increase in production came directly from retail sales.

“The Taproom is our third largest customer at about 25% of total sales,” Haines said.

Williamsburg Alewerks has distribution throughout Virginia. Distributors include Hop & Wine (Richmond, north to DC), Hoffman

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Beverage in Southside Hampton Roads and M. Price on the Peninsula. They are also moving into North Carolina.

Chesapeake Pale Ale is the brewery’s overall best seller. Tavern Ale is a very close second. Haines said his Drake Tale IPA sells very well in Northern Virginia, but not in the Hampton Roads market. The Brewers Choice series beers, including Bitter Valentine, Coffeehouse Stout and Bourbon Barrel Porter, are popular and have primarily been available exclusively in 22-ounce bottles. Café Royale is the top selling Barrel-aged beer. It scores a 95 rating on Beer Advocate. They also produce an impressive pumpkin ale as a late summer, fall seasonal.

Starr Hill’s stylish new tap handles

The taproom at Williamsburg Alewerks nearly tripled in size. It features a central, squared-off wooden bar with 10 taps positioned on two sides. Most of the taps offered are the mainstay brews like the White Ale, Washington’s Porter and the new, Shorty Time IPA. Fans of the brewery will be delighted to see the Brewers Choice beers

TOM DALY)

J

also on tap for the first time. Fridays and Saturdays will feature a rotating cask beer.

While the bar area is standing room only to best accommodate sampling visitors, the taproom has numerous tables for four or more. Retail manager Dave Swendsen said the taproom draws a lot of tourists, but that’s not the only market they are targeting.

“As we’ve built this taproom we’re trying to develop our local clientele as well,” said Swendsen. “We’re going to start staying open until 8 PM so people can get here after work and have a beer. We’re very customer service oriented. We don’t have TVs here so it’s all about the beer and having conversation.”

Haines agrees.

“If you come here for a tour I hope that you would learn about the history of beer because beer has been an integral part of the evolution of mankind and it goes back at least 10,000 years BC. If you’re coming here for a pint and come with a group I hope that you would experience a variety of really solid, flavorforward beers.

Williamsburg Alewerks’ taproom is open Mon-Thurs, 12 to 5:30, Friday & Saturday 12-8.

Guided tours of the brewery occur daily at 2:00 and 3:00 PM. Over at Starr Hill Brewery, located in Crozet, the tasting room experience underwent a somewhat dramatic makeover where you’ll literally be entertained. The space doubled in size to 1,500 square feet from its original footprint in the middle of the production floor. The room is totally enclosed but has large, contemporary

Williamsburg Alewerks’ tasting room nearly tripled in size

windows lined with a narrow plank-board so patrons can rest their pint glass and observe Virginia’s largest brewery in full motion, from the colorful canning line to bottles rolling down to be boxed and shipped. The new look features a black-and-red color scheme, garage-style roll-up floor-to-ceiling windows with a wooden bar and a view of the roadside patio; Modern, red metal bar stools are functional and fun; a neon Starr Hill Brewery wall clock keeps track of time; a small stage is ready for live music; a collection of photographs and concert posters of “musicians that matter” adorn the Mural Wall and include the likes of Dark Star Orchestra, Grateful Dead and Johnny Cash.

Edison light bulbs dangle over the bar for a retro vibe; stylish, blood red Twizzler-like taphandles capped with the brewery’s branded, encircled Old West sheriff’s badge are a new addition. The tasting room includes a stateof-the-art draft system boasting 16 Starr Hill taps for tasting flights, pints, and growler fills.

The list of beers includes the Grateful Pale Ale, Whiter Shade of Pale, Starr Pils, The Love (wheat), Starr Saison and Soul Shine to name a few.

Starr Hill Brewery’s founder and master brewer Mark Thompson was keen on making sure the new tasting room maintained part of the live production facility experience as part of its branding.

“When you visit, you leave here with

Williamsburg Alewerks’ Chuck Haines (owner), Dave Swendsen (retail manager) and brewmaster Geoff Logan

a sense of pride and purpose and you understand what that brewery’s trying to do,” said Thompson, noting, “tasting rooms provide a great marketing opportunity for all craft breweries in the state of Virginia.”

Starr Hill hired an interior designer to “distill-down the essence of Starr Hill.”

Thompson wanted every aspect of the tasting room to reflect the brewery’s philosophy, right down to the symbolism of color.

“We are all about the circle star, gold, red and black,” said Thompson. “That is Starr Hill.”

The new tap hands, which Thompson calls his Tap Marker 2.0 program, will be seen at restaurants and bars throughout the MidAtlantic. He notes the distressed, iconic Starr Hill logo is hugely important in an increasing competitive environment where restaurants offer a multitude of beers on tap.

“Two hundred feet away when you first walk in a bar it stands out,” Thompson said. “It has the master branding of Starr Hill and the subbranding of whatever beer it is.”

Thompson founded Starr Hill Brewery in 1999 after brewing professionally the previous seven years in Oregon. It began as a restaurant, brewery and music hall on Main Street in Charlottesville. The building was a former brewpub – the first in Virginia – called Blue Ridge Brewing Company. The second floor concert hall saw live performances by Jack Johnson, John Mayer, Kenny Chesney and many others.

“We really developed this music, lifestyle brand,” said Thompson. “It spawned out of this organic, who we are, what we are, and where we came from. I often say I learned a lot of entrepreneurial lessons in parking lots at Grateful Dead concerts.”

Starr Hill sponsors music festivals such as Bonnaroo, Floyd Fest and others to maintain its lifestyle band image.

“If I had my way you’d be introduced to Starr Hill on a cool, fall day in front of one of your favorite musical acts – and if it was a jam band, even better.”

The brewery has won 20 Great American Beer Festival metals as well as awards at the World Beer Cup and Great British Beer Festival. Starr Hill Brewery currently produces 25,000 barrels per year and will increase to 40,000 barrels within the next three years with distribution in Virginia, Delaware, Georgia, Maryland, New Jersey, North Carolina, Pennsylvania, South Carolina, Tennessee, and Washington D.C. Starr Hill Tasting Room’s new extended hours are Wednesdays and Thursdays from 1 – 8 PM, Fridays 12 – 8 PM, Saturdays 11 AM – 8 PM, and Sundays 11 AM – 5 PM. Tours of the full-scale production facility will continue on Saturdays and Sundays at 1, 2, 3 and 4 PM, and package beer and kegs will be available for purchase, along with Starr Hill merchandise.

The new Tasting Room will also be available for private event rentals.

VIRGINIACRAFTBEER.COM

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Just Brew It!

BY DIANE CATANZARO AND CHRIS JONES

Y

ou are a beer lover. Maestro of malt!

Hauteur of hops! You can spot a mic-fauxbrew from thirty paces. Your core competency is cerveza. Hey beer lover, does your beer resume include homebrewing? Beer.

Ale. Cider. Mead. Braggot. In your kitchen, backyard, garage, or basement. The world’s greatest hobby is the logical next step in your relationship with beer!

You’ll be in good company of our founding fathers and mothers from Virginia....George Washington was a homebrewer. That cherry tree was likely used to make kriek, ale brewed with fresh tart cherries. This may have been Martha Washington’s favorite beer, as Lady Washington was a beer drinker of discerning taste. Thomas Jefferson was a homebrewer. His beer was so tasty that former Virginia Governor James Barbour - 40 -

JUNE 2014

wrote to ask for the recipe. The original brewer in the Jefferson family was TJ’s wife, Martha, who brewed every two weeks to keep the family’s whistles wet with the low alcohol beer and cider that accompanied all meals. By 1814, Thomas Jefferson had built a brewhouse and was malting grain and overseeing brewing at Monticello. This is a typical tale in the history of brewing. Originally, women were the brewers for the household. As brewing transitioned to an industrial scale, the task was largely overtaken by men. While the original homebrewers were women, today homebrewing is a fun hobby for all.

Homebrewing is a great family hobby that mom, dad, and the whole family can enjoy together. The youngsters can read the recipe, measure ingredients and add them to the brew pot. They can help watch

for boilovers and stir the pot, keep track of timing for ingredient additions, rinse and cap bottles, design labels and create a family brewery logo. Children can read about the history of the style of beer being brewed and share this information with the family. Every beer style has a blogworthy backstory! Reading, science, math, chemistry, history, art, and marketing.... homebrewing is a liberal arts cornucopia of learning outside the classroom and a fun way for a family to spend an afternoon together.

You can do it. If you can make soup, you can make beer. In this case, you are making soup that will be a feast for yeast.

Beginners usually use canned or dry malt extract, analogous to purchasing a premade soup stock. Advanced homebrewers often brew ‘all-grain’, as the professional brewers

do, mashing the barley to create the malt base from scratch. Basically you heat the malted barley in water to extract the malt sugars from the grains. With either extract or all-grain method, you then boil the resulting ‘malt soup’ or wort with hops, let the liquid cool, then add yeast. The yeast gorge on the malt sugar and convert it to alcohol. Depending on the alcohol content, it takes between five and twenty-one days to ferment. Then keg carbonate to drink immediately, or bottle with a bit of corn sugar and it will carbonate in two weeks.

Dream it, brew it. The only thing that limits what you can homebrew is your imagination.

There are more beer recipes than there are lobbyists in Washington DC. Brew a classic style like IPA or stout, or get creative.

Perhaps chocolate porter, coffee stout, red ale with honey and ginger, saison with juniper, or a light beer with raspberries. If you think a wheat beer brewed with honey and apricots sounds great, brew one! If you have a fig tree and can only eat so many figs, brew a beer with figs! Brew a mead (fermented honey instead of barley, glutenfree, can be dry or sweet) or a braggot (a mead-beer hybrid, uncommon but tasty). Brew a cider with Virginia apples, or a cyser (a delicious cider-beer hybrid).

Brew a rauchbier with smoked Bamberg

rauchmalt until Devil’s Backbone can be persuaded to distribute their delicious version of this enigmatic elixir. This ‘bacon beer’ is the perfect quaff to accompany Virginia barbeque, Smithfield ham, or humanely raised pastured or forested pork

“Dream it, brew it.

The only thing that limits what you can homebrew is your imagination.” from Virginia family farms, see http://www. eatwild.com/products/virginia.html.

How to get started? Visit a homebrew supply shop! A gift certificate from a homebrew supply shop is a great way to help a friend or family member get started. These shops provide equipment,

ingredients, recipes, books, and expert advice. There are eighteen homebrew supply shops in Virginia listed on the terrific American Homebrewers Association (AHA) website! Go to http://www. homebrewersassociation.org/ and click ‘Let’s Brew’.

Fancy a support group? Join one of the forty-four homebrew clubs in Virginia listed on the AHA website! These clubs generally meet monthly and feature homebrew tastings and competitions, brew sessions, beer judge training, discussion of brewing techniques, and welcome aspiring, novice and experienced brewers. Find your local club on the AHA website above, under ‘Community’. Or, ask at your local homebrew supply shop.

The annual American Homebrewers Association Conference is an eye-opening experience and features educational seminars with pro brewers, the most prestigious homebrew competition on the planet, lots of fantastic homebrew, and great people. See http://www.ahaconference. org/ for information. It is “Beer Mecca”...all homebrewers should attend at least once in their life!

If you love beer, you owe it to yourself to give homebrewing a try. No beer lover’s resume is truly complete without it!

DYNAMIC BREWS. DISTINCTLY NORFOLK.

IT’S A GREAT TIME TO BE A BEER LOVER! Follow the locals to tucked away Norfolk neighborhoods where O’Connor Brewing Company and Smartmouth Brewery continue to create new award-winning flavors from traditional and innovative ingredients. Enjoy a cold brew paired with exceptionally delicious cuisine at one of Norfolk’s many bars and gastropubs. With a group of four or more, take a gastronomic adventure on Norfolk’s Beer and Wine Tour.

Get a taste of our local flavor at visitnorfolktoday.com.

1-800-368-3097

VIRGINIACRAFTBEER.COM

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brewREVIEWS

EIGHT BELLS

This is the perfect breakfast beer! It literally tastes like blueberry French toast with hints of vanilla and cinnamon. This specialty ale gets its name from the Naval tradition of telling time by the ringing of the ship’s bell.

Eight bells signifies noon, which is a great time for this brunch inspired brew. 5.5% ABV

3 Brothers Brewing Co. Harrisonburg

threebrosbrew.com

RATINGS 5 = Exceptional 4 = Damn Good 3 = Pretty Good 2 = Needs Help 1 = Sucks

LOCAL SPECIES

We love everything about this sensational beer. The pour alone excites: instant head, copper hue and never-ending lacing on the glass. It’s a true testament to the American approach to experimentation with beer.

Well water and barley malts are combined with Belgian yeast and American hops for a unique concoction that is aged in American White Oak bourbon barrels. It has a full, complex flavor that dazzles the tongue. 6.6% ABV.

Blue Mountain Brewery Barrel House Arrington

bluemountainbrewery.com - 42 -

JUNE 2014

AREA 151

Here’s a smooth fruit beer that’ll sneak up on you with its 7.0% ABV. Area 151, named for the highway (Route 151) that the brewery is located on, strikes the right balance of staying true to its Belgian-style ale body while adding just enough raspberries during the fermentation process to provide a light, semi-sweet taste. Admittedly, we were also drawn to the playful spaceship on the bottle as well. Since the Russians are banning America from using the space station our astronauts might as well kickback on earth and explore one of these 22-ouncers.

Wild Wolf Brewing Company Nellysford

widwolfbeer.com

STRIPED BASS PALE ALE A beer for a good cause, this exceptional pale ale originally made its debut in attractive, limited edition 22-oz bottles, and now with greater production at its Lexington, VA facility has been canned. Proceeds from the sale of this ale go to the Chesapeake Bay Foundation to fund education and restoration programs. Everything about the Striped Bass Pale Ale is perfectly suited for a fishing trip, from its crisp, clean flavor with a nice hoppy bite, to a 5.2% ABV that allows you to enjoy a few. Easy to store in your cooler.

Devils Backbone Brewing Company Lexington

dbbrewingcompany.com

SOUL SHINE BELGIAN-STYLE PALE ALE

Just in time for warm weather months, C-Ville’s Starr Hill Brewery unveils a brand new seasonal that is highly sessionable and full of flavor. As the name suggests, the light-bodied beer puts an American twist on a Belgian classic style. Brewmaster Mark Thompson used a trio of hops: Falconer’s Flight, Cascade, and Simcoe. This produced an exception tropical citrus aroma. The beer has a crisp taste and a hint of spiciness to the finish. 5.2% ABV. Delicious.

Starr Hill Brewery Crozet

starrhill.com

DOWNRIGHT PILSNER ENGLISH IPA

So what’s the overall difference between an English India Pale Ale and an American IPA? Well for one, if you don’t want the bitterness of over-hopped flavor to overtake the taste of the actual beer then the English version has its appeal. This IPA brewed in Hampton by St. George is an excellent introduction to the British variety, and its makes use of 100% Fuggles hops harvested in the UK. The well-malted base is also true to its British-inspired nature. 5.5% ABV. Great choice for a flavorful summertime brew. Mind the gap and bring me a six-pack!

Brewed in the traditional Pilsner style using authentic Pilsner malt and noble Saaz hops, this lager has a deep golden color and is medium-bodied. It has a soft malt profile with a crisp and spicy hop character finish. It’s very refreshing and at 4.8% ABV it can be your new favorite summertime beer.

St. George Brewing Company

Port City Brewing Company

stgeorgebrewingco.com

portcitybrewing.com

Hampton

Alexandria

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Virginia Craft Beer has an eye on the upcoming beer related events and festivals throughout the state Blue Ridge Highlands Foggy Ridge Cider Chef Series Sat., June 7, 11am - 5pm Roanoke’s Local Roots will prepare three pairings to sample with three ciders. $10 Pairing ticket 1328 Pineview Rd. Dugspur 276.398.2337 foggyridgecider.com Hops & Howlers Craft Brew Fest Sat., June 14, 12pm-5pm Over 24 regional micro-breweries plus a Homebrew Throwdown and live music, food and fun! $35/adv.; $55 VIP,; $40/door Remsburg Drive, Downtown Abingdon 276.676.2282 hopsandhowlers.com Bushels and Barrels Local Food, Wine & Beer Festival Sat., June 21, 11am-5pm Live music, beer, wine, food, & local artisans $12 adv.; $18/gate; $30 VIP Reynolds Homestead 463 Homestead Lane Critz 276.694.7181 reynoldshomestead.vt.edu Beer Festival at Virginia Tech Sat., June 28, noon-5pm Over 40 different beers, live entertainment, & local food Regular: $25/adv., $30/gate VIP: $50/adv., $55/gate Designated driver: $5 Holtzman Alumni Center 901 Prices Fork Road Blacksburg 540.231.6285 alumni.vt.edu/beerfestival - 44 -

JUNE 2014

SML Lakefest Sat., June 28, 12-5pm Craft beer, food truck, and music festival Proceeds benefit Free Clinic of Franklin County Inc. Tasting Ticket: $35 Non-Taster Ticket: $15 Bernard’s Landing at Smith Mountain Lake lakefestsml.com

Richmond’s Finest Fri., June 13, 7pm Finest food, beer, and people Richmond has to offer all in support of the Cystic Fibrosis Foundation (CFF) $75 Virginia War Memorial 621 S. Belvidere Street Richmond finest.cff.org/activity/cff/ richmonds-finest

Central Virginia

Beer, Bourbon & BBQ Festival Sat., June 14, Noon-6pm A great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbeque eatin’. $35/adv., $40/door VIP $45/adv. only Designated driver $25 Richmond Raceway Complex Exhibition Hall 600 E. Laburnum Avenue Richmond beerandbourbon.com

Arts and Ales Festival at Wild Wolf Brewing Company Sun., June 1,11:30am-10pm Local artisans, craft beer, & live music 2461 Rockfish Valley Highway Nellysford 434.361.0088 wildwolfbeer.com Steal The Glass at Blue Mountain Brewery Thurs., June 5 Purchase a $5 beverage and keep the Blue Mountain logo glass! All day – no limit on glassware.

9519 Critzer’s Shop Road Afton 540.456.8020 bluemountainbrewery.com

2nd Annual Made In The Shade Craft Beer Festival Sat., June 14, Noon-6pm Beer tastings from six VA craft breweries, live music, craft & merchandise vendors, and food.

Tasting Tickets: $15/adv., $18/gate.

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Blue Ridge Highlands

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Appalachia

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Shenandoah Valley

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Northern Virginia

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Chesapeake Bay

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Eastern Shore

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Central Virgnia

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Southern Virginia

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Hampton Roads

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Non-tasting: $10, free for children age 12 and younger.

Avoca Museum 1514 Main Street Altavista 434.369.1076 avocamuseum.org Father’s Day Brunch at Blue Mountain Brewery Sun., June 15, 11am-2pm 9519 Critzer’s Shop Road Afton 540.456.8020 bluemountainbrewery.com Father’s Day at Wild Wolf Brewing Company Sun., June 15, 11:30am-3pm Brunch food and drink specials.

Live music.

2461 Rockfish Valley Highway Nellysford 434.361.0088 wildwolfbeer.com BBQ, Bands, & Brews Sat., June 28, 11am-7pm Over 40 arts & crafts vendors, food vendors, Virginia breweries, live music, and kids activities 1730 Thomas Jefferson Pkwy Palmyra 434.589.3262 fluvannachamber.org

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Floyd Fest The is no better cure for the summertime blues than a weekend of live music and Virginia craft brews.

On July 23-27, Floyd Fest will delight with the sounds of Ziggy Marley (pictured), Donna the Buffalo, Buddy Guy, Michael Franti, Robert Randolph & the Family Band, and VA’s homegrown Hackensaw Boys.

For more info: floydfest.com

Steal The Glass at Blue Mountain Brewery Thurs., July 3 Purchase a $5 beverage and keep the Blue Mountain logo glass! All day – no limit on glassware.

9519 Critzer’s Shop Road Afton 540.456.8020 bluemountainbrewery.com

Summer Beer Dinner at Blue Mountain Brewery Thurs., July 17, 7pm 5 courses paired with seasonal beers. Hosted by Brewmaster, Taylor Smack 9519 Critzer’s Shop Road Afton 540.456.8020 bluemountainbrewery.com

Fourth of July Celebration at Wild Wolf Brewing Company Fri., July 4 Food & drink specials, live music, Bier Garten, gazebo, koi pond, and bounce house for the kids.

2461 Rockfish Valley Highway Nellysford 434.361.0088 wildwolfbeer.com

Virginia Craft Beer Society 2nd Anniversary Celebration Sat., July 19, 7pm Bottle share after restaurant hours.

Mekong Restaurant 6004 W. Broad Street Richmond 757.332.2013

Independence Day Hops & Chops Celebration Sat., July 5, 6-9pm Local craft beers (hops) and locally-raised meat (chops) Holladay House Bed and Breakfast 155 West Main St. Orange 540.672.4893 holladayhousebandb.com

Floyd Fest Wed., July 23 – Sun., July 27 4 day celebration of music and art Blue Ridge Parkway Mile Post 170.5 Rock Castle Gorge Road Floyd 540.745.3378 floydfest.com Be Bold 4 Miler at Bold Rock Cidery Sat, Aug. 2, 9am-4pm Post-race party with cider samplings, live music, food trucks, and race awards ceremony 1020 Rockfish Valley Highway Wintergreen 434.361.1030 boldrock.com

Hampton Roads 38th Annual Norfolk Harborfest Fri., June 6 – Sun., June 8 Parade of Sail, the largest fireworks show on the East Coast, local, regional and national entertainment, family activities, unique performances, water activities and much more.

Town Point Park Waterside Drive Norfolk 757.441.2345 festevents.org Dad Rocks Father’s Day Fundraiser at Smartmouth Brewery Sun., June 15, 2-6pm Beer for Dad, local BBQ, & fun for kids! Help raise money for Cancer Care Foundation of Tidewater 1309 Raleigh Ave. Norfolk 757.624.3939 smartmouthbrewing.com Virginia Craft Beer Society Summer Picnic Sat., June 21, 1pm Picnic and bottle share Bethel Recreation Area (Pavilion 1) 123 Saunders Road Hampton 757.332.2013

Bayou Boogaloo & Cajun Food Festival Fri., June 20, 12-10pm Sat, June 21, 12-10pm Sun., June 22, 12-6pm Experience the heart & soul of Louisiana with Cajun food, beer, music, and Arts Market!

Town Point Park Waterside Drive Norfolk 757.441.2345 festevents.org Summer Beer Tasting at d’ART Center Fri., June 27, 6-9pm Local & regional brews, food, and live music by UpHill Tickets: $15 Selden Arcade 208 East Main St. Norfolk 757.625.4211 d-artcenter.org AT&T Summer Brew Fest Fri., July 11, 5-9pm Enjoy a wide variety of summer beers from local, regional, and national breweries and live music Town Point Park, Waterside Drive Norfolk 757.441.2345 festevents.org

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Dog Street Pub Craft Beer Festival Sun., August 3, 12-5pm Virginia beer & food tastings, live music, and raffle prizes to benefit Anderson’s Corner Animal Hospital Adv. Tickets: $25 Beer, $20 Food, $40 Combo, $5 more day of Merchants Square Williamsburg 757.293.6478 dogstreetpub.com

Northern Virginia First Saturday Brewery Open House Sat., June 7 Mad Fox Brewing Company 444 West Broad Street, Suite I Falls Church 703.942.6840 madfoxbrewing.com Northern VA Summer Brew Fest Sat., June 21, Noon-9pm Sun., June 22, Noon-7pm 60 of the America’s best breweries, food, music, crafters and more.

Morven Park 41793 Tutt Lane Leesburg 703.923.0800 novabrewfest.com 4th of July Freedom Festival at Heritage Brewing Co. Fri., July 4th 12-10pm Enjoy live music, food vendors, and Virginia breweries and vineyards.

Heritage Brewing Co. 9436 Center Point Lane Manassas heritagebrewing.com 4th Anniversary Party at Mad Fox Brewing Company Sat., July 12 Mad Fox Brewing Company 444 West Broad Street, Suite I Falls Church 703.942.6840 madfoxbrewing.com

2014 Brew Fest at the Blue and Gray Brewery Sat., July 26, 6:00pm Live music featuring The Pietasters with LA ska legend Chris Murray, Punk/Bluegrass Sensation Grace and Tony from Tennessee, The Snails and Chris Wigley. $18 3300 Dill Smith Drive Fredericksburg 540.785.2142 2014brewfest.com

Beers N’ Cheers Fri., July 4, 4:00-9:30pm A celebration of craft brews, local wines, and great music in the parking lot next to the Turner Pavilion.

212 South Main Street Harrisonburg 540.432.8922 downtownharrisonburg.org/ valleyfourth

Shenandoah Valley Beertopia Sat., June 7, 12-6pm A celebration of craft beer with over 45 breweries presented

by Roanoke Jaycees. Proceeds benefit Angels of Assisi, Camp VA Jaycee, & Katie’s Place 1004 Texas St. Salem 540.580.2481 biglickbeertopia.org Hop Blossom Craft Beer Festival Sat., June 7, Noon-6pm Featuring 32 breweries, live entertainment, homebrew competition and more. $20/adv., $30/gate VIP $75 Designated driver VIP $40 Proceeds benefit Gooddogz.org for pet rescue.

Old Town Winchester West Boscawen Street Winchester hopblossom.com Hogging Up BBQ Festival Fri., June 27, 4-9pm Sat., June 28, 10am-10pm Sun., June 29, 11am-6pm BBQ competition, entertainment, vendors, food, beer, and wine Adults: $5, Fri. & Sun., $8 Sat. Frederick County Fairgrounds 155 Fairground Road Clear Brook 717.793.2124 hoggingup.com

There’s something for everyone at the

Hogging Up BBQ Festival in Clear Brook June 27-29

Southern Virginia Virginia Pork Festival Wed, June 11, 4-8pm The world’s largest outdoor barbecue featuring 12 craft beers on tap.

370 Ruritan Drive Emporia 434.634.2293 vaporkfestival.com

Submit your upcoming event to Jennifer.McDonald@hotmail.com.

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JUNE 2014

Blue Mountain Brewery, Afton

brewery GUIDE BLUE RIDGE HIGHLANDS Bull & Bones Brewhaus 1470 S Main St., #120 Blacksburg 540.953.2855 bullandbones.com Creek Bottom Brews 307 Meadow Street Galax 276.236.BEER (2337) cbbrew.com The Damascus Brewery 32173 Government Road Damascus 540.314.2782 thedamascusbrewery.com River Company Brewery 6633 Viscoe Rd. Fairlawn 540.633.3940 therivercompanybrewery.com

Shooting Creek Farm Brewery 1188 Thomas Farm Rd. Floyd 540.745.8700 shootingcreekbrewery.com

Beer Hound Brewery 6420 Seminole Trail Barboursville 434.985.2192 beerhoundbrewery.blogspot.com

Center of the Universe Brewing Company 11293 Air Park Rd. Ashland 804.368.0299 cotubrewing.com

Sunken City Brewery 40 Brewery Dr. Hardy 540.420.0476 sunkencitybeer.com

Blue Mountain Brewery 9519 Critzer Shop Rd. Afton 540.456.8020 bluemountainbrewery.com

Champion Brewing Company 324 6th St SE Charlottesville 434.295.2739 championbrewingcompany.com

Wolf Hills Brewing Company 350 Park St. Abingdon 303.5508762 wolfhillsbrewing.com

Blue Mountain Barrel House 495 Cooperative Way Arrington 434.263.4002 bluemountainbarrel.com

CENTRAL VIRGINIA

C’ville-ian Brewing Company 705 W. Main Street Charlottesville 434.328.2252 cvillebrewco.com

Apocalypse Ale Works 1257 Burnbridge Rd Forest 434.258.8761 endofbadbeer.com

Devils Backbone Brewing Company Basecamp 200 Mosbys Run Roseland 434.361.1001 dbbrewingcompany.com Double Dizzy Brewery Amelia Court House 804.505.0109 doubledizzy.net

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Extra Billy’s 1110 Alverser Dr. Midlothian 804.379.8727 extrabillys.com/ ExtraBillysBarBQ2.htm Garden Grove Brewing Company Richmond 804.338.6029 gardengrovebrewing.com Hardywood Park Craft Brewery 2408 Ownby Ln. Richmond 804.420.2420 hardywood.com Isley Brewing Company 1715 Summit Ave. Richmond 804.499.0721 isleybrewingcompany.com James River Brewing Company 561 Valley St. Scottsville 434.286.7837 jamesriverbrewing.com Jefferson Street Brewery 1309 Jefferson St Lynchburg 434.455.1514 jeffersonstreetbrewery.com Legend Brewing Company 321 W. Seventh St. Richmond 804.232.3446 legendbrewing.com Licking Hole Creek Farm Brewery 4100 Knolls Point Dr. Goochland 804.314.4380 lickingholecreek.com Midnight Brewery 2410 Granite Ridge Rd. Rockville 804.356.9379 midnight-brewery.com - 48 -

JUNE 2014

South Street Brewery 106 South Street Charlottesville 434.293.6550 southstreetbrewery.com

Beach Brewing Company 2585 Horse Pasture Rd., #204 Virginia Beach 757.563.2337 beachbrewingcompany.com

Adventure Brewing Co. 33 Perchwood Dr. Fredericksburg 540.242.8876 adventurebrewing.com

Starr Hill Brewery 5391 Three Notch’d Rd. Crozet 434.823.5671 starrhill.com

Brass Cannon Brewing Company 8105 Richmond Rd., #105 Toano 757.566.0001 brasscannonbrewing.com

BadWolf Brewing Company 9776 Center St. Manassas 571.208.1064 badwolfbrewingcompany.com

Gordon Biersch 4561 Virginia Beach Blvd.

Virginia Beach 757.490.2739

Barnhouse Brewery 13840 Barnhouse Pl. Leesburg 703.675.8480 barnhousebrewery.com

Strangeways Brewing 2277 Dabney Rd. Richmond 804.303.4336 strangewaysbrewing.com The Answer Brewpub 6008 West Broad St. Richmond facebook.com theanswerbrewpub.com Three Notch’d Brewing Company 946 Grady Ave Charlottesville 434.293.0610 threenotchdbrewing.com Triple Crossing Brewing Company 113 S. Foushee St. Richmond triplecrossingbeer.com Wild Wolf Brewing Company 2461 Rockfish Valley Highway Nellysford 434.361.0088 wildwolfbeer.com

HAMPTON ROADS Alewerks 189-B Ewell Rd. Williamsburg 757.220.3670 williamsburgalewerks.com Back Bay Brewing Company 614 Norfolk Ave. Virginia Beach 757.531.7750 backbaybrewco.com

O’Connor Brewing Company 211 W. 24th Street Norfolk 757.623.2337 oconnorbrewing.com Smartmouth Brewing Company 1309 Raleigh Ave., #300 Norfolk 757.624.3939 smartmouthbrewing.com St. George Brewing Company 204 Challenger Way Hampton 757.865.7781 stgeorgebrewingco.com Young Veterans Brewery Company 505 Horse Pasture Rd., #104 Virginia Beach 757.689.4021 yvbc.com

NORTHERN VIRGINIA Adroit Theory Brewing Company 404 Browing Ct., Unit C Purcellville 703.722.3144 adroit-theory.com

Battlefield Brewing Company 4187 Plank Rd Fredericksburg 540.785.2164 brewpubfredericksburg.com Beltway Brewing Company 22620 Davis Dr. #110 Sterling 571.989.2739 beltwaybrewco.com Blue & Gray Brewing Company 3300 Dill Smith Dr. Fredericksburg 540.371.7799 blueandgraybrewingco.com Capitol City Brewing Company 4001 Campbell Ave. Arlington 703.578.3888 capcitybrew.com Corcoran Brewing Company 14635 Corky’s Farm Ln. Waterford 540.882.9073 corcoranbrewing.com Crooked Run Brewing 205 Harrison St. Leesburg 571.978.4446 crookedrunbrewing.com

Forge Brew Works 8532 Terminal Rd., Ste. L Lorton 703.372.2979 forgebrewworks.com Gordon Biersch Tyson’s Corner Mall McLean 703.388.5454 gordonbiersch.com Heritage Brewing Co. 9436 Center Point Lane Manassas 800.432.1792 heritagebrewing.com Hops Grill Brewery 3625 Jefferson Davis Hwy. Alexandria 703.837.9107 hopsonline.com Lost Rhino Brewing Company 21730 Red Rum Dr., Ste. 142 Ashburn 571.291.2083 lostrhino.com Mad Fox Brewing Company 444 West Broad St., Ste. I Falls Church 703.942.6840 madfoxbrewing.com

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Blue Ridge Highlands

2

Appalachia

3

Shenandoah Valley

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Northern Virginia

5

Chesapeake Bay

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Eastern Shore

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Central Virgnia

8

Southern Virginia

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Hampton Roads

Mud Hound Brewing Company Leesburg, VA mudhoundbrewingco.com Old Bust Head Brewing Company 7134 Lineweaver Rd. Warrenton 540.347.4777 oldbusthead.com

BLUE RIDGE HIGHLANDS Foggy Ridge Cider 1328 Pineview Rd. Dugspur 276.398.2337 foggyridgecider.com

Port City Brewing Company 3950 Wheeler Ave. Alexandria 703.797.2739 portcitybrewing.com

CENTRAL VIRGINIA Albemarle CiderWorks 545 Rural Ridge Ln. North Garden 434.297.2326 albemarleciderworks.com

Portner Brewhouse Alexandria 703.646.0466 portnerbrewhouse.com Rock Bottom Brewery 4238 Wilson Blvd., Ste. 1256 Arlington 703.516.7688 rockbottom.com/arlington Rusty Beaver Brewery 18043 Jefferson Davis Hwy Ruther Glen 855.478.7892 rustybeaverbrewery.com Sweetwater Tavern 14250 Sweetwater Ln. Centreville 703.449.1100 greatamericanrestaurants.com

Bold Rock Hard Cider 1020 Rockfish Valley Hwy. Nellysford 434.361.1030 boldrock.com Castle Hill Cider 6065 Turkey Sag Rd. Keswick 434.296.0047 castlehillcider.com Potter’s Craft Cider Charlottesville potterscraftcider.com

Old Hill Cider 17768 Honeyville Rd. Timberville 540.896.7582 oldhillcider.com

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Blue Bee Cider 212 W. 6th St. Richmond 804.231.0280 bluebeecider.com

SHENANDOAH VALLEY

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ciderGUIDE

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Winchester Ciderworks 2502 N. Frederick Pike Winchester 540.550.3800 WinchesterCiderworks.com

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Heritage Brewing Co., Manassas

Sweetwater Tavern 45980 Waterview Plaza Sterling 571.434.6500 greatamericanrestaurants.com Sweetwater Tavern 3066 Gate House Plaza Falls Church 703.645.8100 greatamericanrestaurants.com Vintage 50 Brew Lounge 50 Catoctin Cir., NE Leesburg 703.777.2169 vintage50.com

Blue Lab Brewing Company 123 S. Randolph St. Lexington 540.458.0146 bluelabbrewing.com Devils Backbone Outpost Brewery - Outpost 50 Northwind Ln Lexington 540.462.6200 dbbrewingcompany.com

Shenandoah Valley

Flying Mouse Brewery 221 Precast Way Troutville 540.992.1288 flyingmousebrewery.com

Backroom Brewery 150 Ridgemont Rd. Middletown 540.869.8482 facebook.com/ BackroomBrewery

Piccadilly’s Brew Pub 125 E Piccadilly St. Winchester 540.535.1899 piccadillysbrewpub.net

Is there someone we’re missing?

Email Jennifer.McDonald@hotmail.com with any additions or corrections

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JUNE 2014

Parkway Brewing 739 Kessler Mill Rd. Salem parkwaybrewing.com Queen City Brewing 834 Springhill Road Staunton 540.213.8014 qcbrewing.com Red Beard Brewing 120 South Lewis St. Staunton 804.641.9340 redbeardbrews.com Roanoke Railhouse Brewery 451 C McClanahan St. S.W. Roanoke 540.293.2423 roanokerailhouse.com Shenandoah Valley Brewing Company 17 Middlebrook Ave. Staunton 540.887.2337 shenvalbrew.com/

Soaring Ridge Craft Brewers 523 Shenandoah Avenue Roanoke 540.529.2140 soaringridge.com Three Brothers Brewing 800 N Main Street Harrisonburg 540.432.8940 threebrosbrew.com Winchester Brewing Company 110 West Boscawen St. Winchester 540.999.6161 winchesterbrewingcompany.com

Southern Virginia 2 Witches Winery & Brewing Company 209 Trade St. Danville 434-549-BREW (2739)

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JUNE 2014